East Cambridgeshire District Council

For many people Christmas isn’t Christmas without their turkey, duck or goose dinner but the making sure it is properly cooked can be a challenge for first time chefs or veterans of many a festive lunch.

Officers at East Cambridgeshire District Council are giving out advice on how to defrost, cook and store a turkey to make sure that food poisoning doesn't spoil anyone’s Christmas.

Some of the basic tips include:

• Defrost your turkey in a refrigerator and be aware that thawing a turkey, depending on its weight, can take as much as five days.
• Remember to wash your hands after handling raw turkey.
• There is no need to wash the cavity of the bird before cooking. Food Poisoning bacteria will be splashed all over your sink, draining board and taps.
• It is better to cook stuffing in a roasting tin. Nearly a third of Britons prepare their stuffing by placing it inside their turkey but this can mean the centre of the bird or the stuffing itself is not properly cooked.
• Plan your cooking time properly. Follow the cooking times and other instructions on the label or, as a general guide, for a turkey under 4.5kg allow 45 minutes per kilo plus 20 minutes; for one weighing between 4.5kg and 6.5kg 40 minutes per kg plus 20 minutes; and for those over 6.5kg 35 minutes per kg plus 20 minutes. All at 180ºC, 350ºF, Gas Mark 4 (after the oven has preheated).
• Check the turkey is cooked by inserting a knife or skewer into the thigh or breast to make sure the juices are running clear.
• Any turkey that is left over should be stored in a refrigerator and always eat the turkey within two or three days of cooking.

Elizabeth Bailey, Principal Environmental Health Officer, said: “Everyone loves the thought of a great Christmas lunch with all the trimmings but it can be a daunting prospect for those people in charge of preparing the meal. The most important thing if you are planning on having cooked meat or birds  for lunch is to make sure they are  properly cooked. There are many things you can do to prevent food poisoning such as defrosting and cooking your turkey thoroughly as well as washing your hands whenever you handle raw turkey.

“Another good idea is to buy a pop up food thermometer which can tell you instantly if your bird is well cooked. It is all common sense really but by following the simple rules you can have a lunch free of bugs and can be the toast of all those who have come to celebrate Christmas with you.”

For more information on turkey defrosting and cooking times log onto http://www.eastcambs.gov.uk/