Despite the best-laid plans, your turkey might still be frozen solid as Christmas day rapidly approaches.
But don’t panic if you’re scrambling to thaw, prepare, and cook at the last minute. You’re not alone, and it’s still possible to have everything ready for Christmas dinner.
However, food poisoning is certainly not the festive memory you want to leave your guests with.
Whichever recipe you’re following, 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 C’s: cleaning, chilling, cooking, and avoiding cross-contamination. It all begins with defrosting – read on to learn how to stay safe this Christmas.
How to safely defrost a turkey
Remember to avoid one thing – while it might seem easier and quicker to defrost turkeys at room temperature, experts strongly advise against this.
Cooks can falter at the first hurdle in their rush to get their bird ready. If you don’t defrost properly, things can quickly go awry, reports the Daily Record.
This is because partially frozen turkeys cook unevenly, allowing harmful bacteria to survive the roasting process. And remember, always wash your hands after handling raw meat.
The reality is that preparing Christmas dinner starts early if you’re dealing with a frozen turkey. The entire process can take between three to five days.
The FSA advises always defrosting turkeys in the fridge within a container large enough to catch any liquid from the thawing process. The general guideline is 10 to 12 hours per kg, meaning a hefty turkey weighing six or seven kilos could take up to four days to fully defrost in the fridge.
How to defrost and roast a turkey
Preparation
When it comes to cooking a turkey, the FSA recommends not washing your turkey or other poultry as this only spreads germs onto your hands, clothes, utensils and worktops.
Any bacteria will be killed off during cooking, so washing isn’t necessary. Always thoroughly wash your hands and any surfaces the turkey touched after handling the raw meat.
How long to cook turkey
If you’re in a hurry, avoid stuffing the turkey as it will take longer to cook and may not cook thoroughly. For cooking times, check the instructions on the packaging.
For an oven preheated to 180C (350F or gas mark four), this is the suggested timing:
- 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 ready, cut into the thickest part of the meat, which is the area between the leg and the breast. The juices should run clear and the meat should no longer be pink if it’s cooked properly.
A foolproof method to ascertain if it’s cooked thoroughly 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. Good luck and merry Christmas!
