I would never ever stuff a turkey or chicken! I cook the stuffing seperately. You would never see a professional chef do it either. Mainly for hygiene reasons, and it also make the meat dry because adding stuffing means it takes longer for the bird to get to the correct temperature (175-180 degrees F)
You don't wash your turkey (or other poultry) – this is because bacteria can splash onto you taps, sink, worktops, dishes and other foods. Proper cooking will kill any bacteria, so you don't need to wash poultry, it does more harm than good.
To ensure your turkey is completely cooked, insert a clean skewer or knitting needle into the thickest part of the thigh. Leave for at least 1 minute, if the juices run clear the turkey is cooked, if they run pinkish, return to the oven and cook for a little longer.
People worry about the hygiene standards in the restaurants they go to, but the fact is that more food poisoning is caused by poor hygiene standards in the home.
Have a safe turkey day!