Preparing Christmas dinner after weeks of planning and stocking the fridge can be quite a daunting task. After the excitement of unwrapping presents and tidying up, the prospect of cooking a full roast dinner for the family can seem overwhelming.
Not only do you have to peel and prepare the vegetables, but if you’re a meat-eater, there’s also the turkey to consider. It’s crucial to remember that a turkey, typically larger than a chicken, will require more time in the oven.
Proper storage of the turkey is also essential, ensuring it’s fully defrosted before Christmas Day. The Food Standards Agency advises keeping the meat in a fridge set at 5C or below.
It’s also important to keep raw turkey meat covered on the bottom shelf to prevent spillages or cross-contamination. Defrosting instructions are usually found on the packaging, but generally, it takes three to five days for a turkey to fully thaw in a fridge – not at room temperature.
The FSA suggests allowing 10-12 hours per kg for defrosting. When it comes to cooking, preheat the oven to 180C and allow 45 minutes per kg plus 20 minutes for a bird weighing under 4.5kg, reports the Manchester Evening News.
For turkeys between 4.5kg and 6.5kg, allow 40 minutes per kg, and for those over 6.5kg, allow 35 minutes per kg.
To ensure your meat is thoroughly cooked, it’s crucial to check its temperature. The FSA suggests using a thermometer to measure the thickest part of the meat, ensuring it reaches one of their recommended combinations.
They are:
60°C for 45 minutes
65°C for 10 minutes
70°C for 2 minutes
75°C for 30 seconds
80°C for 6 seconds
If you don’t have a meat thermometer, an alternative method is to slice into the thickest part of the meat – between the leg and breast – and confirm that no pink meat remains and any juices run clear. BBC Good Food also advises that the turkey is ready when the meat thermometer reads 65C (149F) in the thickest part of the breast or 70C (158F) in the thickest part of the thigh.
