Dacor frequently asked questions

Answer:

1. Follow the above preparation steps for unstuffed turkeys.
2. The stuffing needs to be fully cooked before inserting it into the bird's cavity. Any carrots, celery, or onions should be sautéed. Allow the stuffing to cool before inserting it into the cavity, though.
3. Stuff the bird just before you are about to roast it. DO NOT stuff it the night before and then refrigerate it. There is a greater risk for creating bacteria when doing this.
4. It is better to prepare stuffing on the side, instead of stuffing the turkey, since minimum internal temperatures cannot always be reached. Stuffing adds insulation, making it harder for the stuffing to reach a safe internal temperature of 165°F, while the turkey may register a much higher temperature, producing a drier product. It also lengthens the cooking process.
5. After the turkey is in the oven, sanitize every utensil, cutting board and surface in the kitchen with a bleach-based cleanser and hot water.