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“Think food safety at Christmas”, is the message
from the environmental health team at New Forest District Council as
we approach the festive season.
Many people sitting down to Christmas lunch will be eating turkey so the team
have come up with some advice to help protect you, your family and friends from
food poisoning. The advice for handling and cooking turkey also applies to poultry
such as chicken and game, such as partridge and pheasant.
Defrosting your bird
If you are cooking a frozen turkey it is essential to check that it is properly
de-frosted before you cook it. If it is still partially frozen the recommended
cooking times won't be long enough, which means that harmful bacteria which causes
food poisoning could survive the cooking process.
Ideally you should de-frost a turkey in a dish in a cool, clean place such as
the fridge, where it will not touch other foods. If this is not possible then
you can use a cool room such as a garage of shed but make sure it is covered
and keep young children and pets well away.
Allow about 4 to 6 hours per 450g (1lb). Carefully dispose of the liquid that
comes out of a defrosting turkey to avoid cross-contamination.
Before you start cooking check that there are no ice crystals in the cavity and
test the thicker parts of the turkey with a fork, to see if the meat is still
frozen.
Preparation
Planning cooking times well in advance is very important - a large turkey can
take several hours to cook properly. Always read the instructions and follow
them carefully and don't forget to include the weight of the stuffing when calculating
cooking times (cook it separately if you are not sure).
Wash hands and surfaces between handling cooked and raw foods to avoid cross-contamination
but it is best not to wash the turkey as the bacteria can splash onto worktops,
dishes and other foods. If you cook the turkey properly, cooking will kill any
bacteria so poultry doesn't need to be washed.
Cooking a turkey
Make sure turkey is thoroughly cooked before you serve it. There are two main
things to check for:
- The meat should be piping hot throughout.
- The juices should run clear when you pierce the thickest part of the leg.
Often turkey cooking time is included on the packaging but as a general guide,
allow 20 minutes per 450g (1lb) at 190 degrees celsius, 375 degrees fahrenheit
or gas mark 5. Don't forget to allow the oven to pre-heat. Don't roast a turkey
at temperatures lower than 180 degrees celsius as harmful bacteria could thrive.
Leftovers
Any leftover turkey should be cooked as quickly as possible (no more than 90
minutes) and then stored in a fridge until required.
When reheating leftovers you should ensure that the food is piping hot all
the way through, effectively re-cooked and never re-heat the food more than
once.
Only store leftover meat for up to two days in the fridge and make sure that
cooked meat doesn't come into contact with raw meat. |
