Chris, even when the meat of a turkey reaches a high enough temperature to kill any resident bacteria, the stuffing inside of it doesn't always reach those same temperatures. As a result, people are more likely to develop food-born illnesses from stuffing than from the meat itself. If you're using stuffing that's been inside a turkey or made with broth, make sure that the stuffing itself (and not just the surrounding meat) has reached at least 165°. It's safer, however, to just make your stuffing with vegetable broth, which is just as tasty. For more information on stuffing safety, you can visit the USDA's stuffing information page. Happy baking! Kat@KAF

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