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Top turkey tips and more for the Christmas countdown


Let’s face it, the last thing want do is give your loved ones food poisoning as they tuck into your festive feast at the dinner table this Christmas. The Food Standards Agency have a host of top turkey tips and great hygiene advice to keep everyone safe and talking about dinner for all the right reasons.


There are an estimated 2.4 million cases of food poisoning (Opens in a new window) in the UK each year.

Whether cooking at home, or reusing leftovers, it’s important to maintain good food hygiene at Christmas by following the ‘4Cs’ of cleaning, chilling, cooking and avoiding cross-contamination.



Christmas is a significant period of food waste. Love Food Hate Waste estimate over 100,000 tonnes of edible poultry, 96,000 tonnes of carrots and 710,000 tonnes of potatoes are thrown away each year in the UK.


Thinking hygienically when storing, cooking, reusing and freezing food will help keep your Christmas safe and minimise food waste over the festive period.


CHRISTMAS FOOD SHOPPING


Take enough bags for your Christmas food shop so that you can keep raw and ready-to-eat food apart. To prevent cross-contamination, store raw meat, fish and shellfish separately from ready-to-eat food and vegetables. Keep raw foods covered on the bottom shelf of your fridge.


When food shopping over the Christmas period, it is important to understand the difference between best before and use-by dates to effectively plan your meals, get food to last longer, and make sure you’re not throwing away food unnecessarily.

 

Best before is about quality: food will be safe to eat after this date, but may no longer be at its best.


Use-by is about safety: food should not be eaten, cooked or frozen after this date, as it could be unsafe.

 

HOW TO DEFROST YOUR TURKEY


If your turkey is frozen, check the guidance on the packaging in advance. Some turkeys can be cooked from frozen if the manufacturer’s instructions say so. However, most frozen turkeys will need to be defrosted. Plan this in advance, as a whole turkey can take between 3 to 5 days to properly defrost.


Do not defrost your turkey at room temperature, instead, you should defrost your turkey in the fridge. Always defrost your turkey in a container large enough to catch the liquid that comes out during thawing. This is to avoid cross-contamination. Use a covered dish at the bottom of the fridge so that it cannot drip onto other foods. Always wash your hands thoroughly after handling any part of the raw turkey.


A typical large turkey weighing 6-7kg could take as much as 4 days to fully defrost in the fridge. If there are no instructions for defrosting your turkey, you can work out yourself how long it will take to thaw completely. In a fridge, allow around 10-12 hours per kg.


If your turkey is not fully defrosted before cooking, it may cook unevenly. This means harmful bacteria can survive the cooking process and you will be at risk of food poisoning.


HOW TO COOK YOUR TURKEY


Do not wash raw turkey before cooking. Washing raw meat spreads germs onto your hands, clothes, utensils and worktops. Thorough cooking will kill any bacteria present.


When cooking your turkey, always check the advice on the packaging and follow the instructions provided. The cooking guidelines will be based on a bird that is not stuffed.


After touching raw poultry it is important to wash your hands thoroughly. Also, clean any work surfaces, chopping board or utensils raw poultry has been in contact with.


Cook your stuffing in a separate roasting tin, not inside the turkey. A stuffed turkey will take longer to cook and may not cook thoroughly if it has not reached the correct temperature throughout.


To work out the cooking time for your turkey, check the retailer’s instructions on the packaging. If there are no cooking instructions, in an oven preheated to 180ºC (350ºF or Gas Mark 4):


  • allow 45 minutes per kg plus 20 minutes for a turkey that weighs under 4.5kg

  • allow 40 minutes per kg for a turkey that weighs between 4.5kg and 6.5kg

  • allow 35 minutes per kg for a turkey that weighs over 6.5kg


Other birds need different cooking times and temperatures:


  • goose should be cooked in a preheated oven at 200ºC (400ºF or Gas Mark 6) for 35 minutes per kg

  • duck should be cooked in a preheated oven at 200ºC (400ºF or Gas Mark 6) for 45 minutes per kg

  • chicken should be cooked in a preheated oven at 180ºC (350ºF or Gas Mark 4) for 45 minutes per kg plus 20 minutes



Make sure your turkey is steaming hot and cooked all the way through.


If you do not have a meat thermometer or temperature probe, cut into the thickest part of the meat, check that none of the meat is pink and that any juices run clear. In a whole bird, the thickest part of the meat is the area between the leg and the breast.


If you do have a temperature probe, check the thickest part of the meat; it needs to reach one of the following combinations to make sure it has been cooked properly:


  • 60°C for 45 minutes

  • 65°C for 10 minutes

  • 70°C for 2 minutes

  • 75°C for 30 seconds

  • 80°C for 6 seconds


Remember to fully clean the temperature probe or cooking thermometer after each use to avoid cross-contamination.

REUSING YOUR LEFTOVERS


Reuse and reinvent your leftovers in different ways. Cool and cover your leftovers, and put them in a fridge or freezer within one to two hours. Splitting leftovers into smaller portions will cool food quicker and help portion control.


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 deteriation in quality after 3-6 months.


Once defrosted, you should eat the food within 24 hours. You can also use previously cooked and frozen turkey to make a new meal, such as a turkey curry.


Love Food Hate Waste have various creative recipes and ideas for how to make your Christmas leftovers go further.



FREEZING YOUR LEFTOVERS


Freeze and defrost any leftovers for future dishes. Freezing acts as a pause button. It is safe to freeze food right up until the use-by date.


You can freeze most food. This includes raw and cooked meats, fruit, potatoes (after boiling for five minutes), grated cheese, and eggs. Love Food Hate Waste have an A-Z on food storage including how to freeze many different types of food.


When food defrosts, its core temperature rises. This provides the ideal conditions for bacteria to grow if left at room temperature.


It is best to defrost food slowly and safely in the fridge.


You can also defrost your leftovers thoroughly in a microwave. Make sure you reheat until steaming hot. Once the food is defrosted eat within 24 hours.


Information Source: www.food.gov.uk



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