Tips on cooking the perfect Christmas turkey
The risk of food poisoning will be the last thing on most people's minds this Christmas, but inexperienced home cooks should be aware of the need to prepare their turkey properly to avoid making their families ill.It is vital to ensure the turkey is properly thawed, which can take at least two days for large birds.
Hands should always be washed after handling the turkey, as bacteria can easily be transferred on to worktops, dishes, clothes and other food.
People should never wash their turkey before placing it in the oven, as this can lead to contamination of chopping boards and other items in the kitchen.
It is also important to use different chopping boards for raw poultry and food that is ready to eat, as well as different utensils and dishes.
Thorough cooking is essential to prevent illness, as undercooked poultry and meat can lead to food poisoning.
When ready to eat, the meat should be steaming hot and none of the meat should be pink, even in the thickest part of the bird.
In general, home cooks should cook a turkey under 4.5kg in weight for 45 minutes per kg plus 20 minutes, in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit, gas mark four).
A bird weighing more than 6.5kg should be cooked for 35 minutes per kg.
