Making the perfect turkey at Christmas is not easy but if you get it right, your turkey will be juicy and packed with flavour – not dry
Proper cooking is crucial, as it will kill any bacteria in the raw bird.
The bigger the bird, the longer it takes to cook. The roast could even take up to several hours.
As a general guide on roasting turkey. Preheat the oven to 180C and allow:
- For a turkey under 4.5kg: 45 minutes per kilogram, plus 20 minutes
- For a turkey between 4.5kg and 6.5kg: 40 minutes per kilogram
- For a turkey of more than 6.5kg: 35 minutes per kilogram.
It’s important to make sure your Christmas main is thoroughly cooked as undercooked turkey can lead to food poisoning.
The NHS offers free tips for checking if your turkey is thoroughly cooked:
- Meat is steaming hot all the way through
- No pink meat when you cut into the thickest part of the bird (between the breast and the thigh)
- Juices run clear when you pierce the turkey or press the thigh, if juices run pink, put back in the oven for 15-30 minutes
What about the leftovers?
It’s normal to have lots of leftovers from the Christmas day feast, including turkey – but that doesn’t mean you have to throw what’s left away. Turkey actually keeps very well in the freezer.
The FSA says: “You can freeze cooked turkey, other cooked meat and meals made from cooked and frozen meat.
“It will be safe to eat for a long time, but you may see a deterioration in quality after three to six months.”
After defrosting cooked turkey meat, you should eat the leftovers within 24 hours.
Symptoms of food poisoning range from nausea and vomiting to diarrhoea and stomach cramps. But luckily, sticking to the NHS rules and preparing the Christmas dish properly should help avoid any unpleasant problems.
