Okay, well, yeah, FDA regulations say NO, do not stuff your turkey and if you do, cook that shit to an internal temp of 165. And if you were cooking professionally and selling your turkey to patrons, I would say yeah, that's what you need to do. But you know what? FDA regulations are overly cautious (because it's very important you don't serve food that makes your patrons sick, of course) and you don't always necessarily need to follow them, especially if you are cooking in your home for your family. These regulations are strict PURELY because it's important not to make people sick, not because some of these practices are likely to make people sick, if that makes any sense. Have you ever ordered a rare steak at a restaurant? That is against FDA recommendations- the FDA says you need to cook steak to 145. But that is gonna be one dried-out, shitty-tasting steak if you follow that guideline, that's medium-well done. I also remember fighting over the stuffing that cooked inside the turkey (it never made it past the day of thanksgiving) at my mom's house because it tasted SO MUCH BETTER than the stuff cooked on the side. So I say, screw the FDA gettin' all up in your culinary judgement, stuff the bird.
</culinary school-inspired rant>
"Hi-diddle-dee-dee, god damn, the pirate's life for me." -the Mountain Goats