Despite the best-laid plans, your turkey might still be frozen solid as Christmas day approaches.
Don’t panic if you’re cooking at the last minute – you’re not alone, and it’s still possible to get everything ready in time for dinner. But perhaps most importantly, food poisoning is not the kind of lasting memory you’d want to leave with your guests.
The Food Standards Agency (FSA) has provided guidance on how to ensure no one goes home with an upset stomach. According to the FSA, there are 2.4 million cases of food poisoning in the UK each year, and there are four key areas to focus on to avoid contributing to this statistic.
These are known as the four Cs: cleaning, chilling, cooking, and avoiding cross-contamination. It all begins with defrosting – read on to find out how to stay safe this Christmas.
How to safely defrost a turkey
The truth is, if you have a frozen turkey, preparing Christmas dinner starts early. The entire process can take between three to five days. Cooks can stumble at the first hurdle in their rush to prepare their bird.
If not defrosted correctly, your partially frozen turkey will cook unevenly. This allows harmful bacteria to survive the roasting process. Thinking about defrosting at room temperature? It might seem easier and quicker, but experts strongly advise against it.
The FSA advises always defrosting turkeys in the fridge and within a container large enough to catch the liquid that comes from defrosting. The timings can vary, but as a general guide, it’s 10 to 12 hours per kg.
Doing the maths, this means a large turkey weighing 6-7kg could take up to four days to fully defrost in the fridge.
How to cook a turkey
Prep
When it comes to cooking a turkey, the FSA says there’s no need to wash your turkey or other poultry. This only spreads germs onto your hands, clothes, utensils and worktops.
Any bacteria will be killed off when the turkey cooks, so washing isn’t necessary. Always thoroughly wash your hands – and any surfaces the turkey touched – after handling the raw meat.
If you’re in a hurry, don’t put stuffing inside the turkey – it will prolong the cooking process and may result in it not being cooked thoroughly. .
How long to cook turkey
For an idea of timing, check the instructions on the packaging. For an oven preheated to 180C (350F or gas mark four), this is how long roasting will take:
- Allow 45 minutes per kg plus 20 minutes for a turkey that weighs under 4.5kg
- Allow 40 minutes per kg for a turkey that weighs between 4.5kg and 6.5kg
- Allow 35 minutes per kg for a turkey that weighs over 6.5kg
To check if it’s done, cut into the thickest part of the meat – the area between the leg and the breast. The juices will run clear and the meat will no longer be pink if it’s done.
How to know if the turkey is done
A foolproof method to determine if it’s cooked is by using a thermometer. According to the FSA, it needs to hit one of the following combinations to ensure it has been properly cooked. So, good luck and merry Christmas!