Eat Safely this Christmas
The Food Standards Agency is reminding people to follow some simple safety steps this Christmas when preparing their turkeys, to help keep the festive period free from the misery of food poisoning.
Most people aren’t used to cooking such a large bird, so to keep you and your loved ones safe this Christmas, just follow a few simple rules.
- If you buy a frozen turkey make sure it’s completely thawed before you cook it .A larger turkey can take up to two days to defrost entirely.
- Don’t wash your turkey before cooking. Washing is more likely to splash food bugs on to worktops, dishes and other foods. Proper cooking will kill bugs.
- Plan your cooking time properly. Follow the cooking times and other instructions on the label or, as a general guide;
- For a turkey weighing less than 4.5kg, allow 45 minutes per kg plus 20 minutes
- For one weighing between 4.5kg and 6.5kg, allow 40 minutes per kg plus 20 minutes
- For those over 6.5kg, 35 minutes per kg plus 20 minutes.
All turkeys should be cooked at 180ºC, 350ºF, Gas Mark 4 (after the oven has preheated).
- Check the turkey is cooked properly by cutting into the thickest part of the meat. None of the meat should still be pink and any juices that run out should be clear. Finally, the meat should be steaming hot all the way through.
Last Updated on Monday, 20 December 2010 15:56