Food standards chiefs have issued guidance on cooking and storing turkey safely as millions prepare to tuck into the festive bird later today.
Around 2.4 million cases of food poisoning are estimated to occur across the UK every year, according to the Food Standards Agency (FSA).
And the cooking of turkey can often throw up a curve ball for Scots that are perhaps not used to cooking it the whole year around.
Given the past year we’ve had, the last thing people will want is to come down with a poorly stomach after the festive feast.
That is why FSA bosses have issued a guide on what to do when cooking a turkey and what you should do with the leftovers to ensure that unwanted bacteria stays away.
How to cook your turkey safely
Scots have been urged not to wash their turkey before cooking, as washing the meat can spread germs onto hands, clothes, utensils and worktops. A thorough cooking of the turkey will kill all the harmful bacteria.
The instructions on the packaging of the turkey should be followed closely. It is worth noting that the cooking guidelines will be based on a bird that has not been stuffed.
If there are no cooking instructions on the turkey, you should preheat an oven to 180C (or gas mark four).
You should allow:
- 45 minutes per kg plus 20 minutes for a turkey that weighs under 4.5kg
- 40 minutes per kg for a turkey that weighs between 4.5kg and 6.5kg
- 35 minutes per kg for a turkey that weighs over 6.5kg
Hands should be washed thoroughly after touching raw poultry. Work surfaces, chopping boards, utensils and anything else that may have come into contact with the raw meat should also be cleaned.
Cooking the stuffing inside the turkey is not advised, and should be cooked on a separate roasting tin.
A stuffed turkey will take longer to cook and may not cook thoroughly if it has not reached the correct temperature.
You should make sure that your turkey is steaming hot and cooked all the way through.
The FSA adds: “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, then you should check the thickest part of the meat. It must meet the following combinations to make sure that 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
The temperature probe should also been cleaned after every use to avoid cross contamination.
What to do with leftovers
Leftovers should be cooled and covered before going into the fridge or freezer within one to two hours.
Freezing cooked turkey is perfectly safe, but will deteriorate in quality after three to six months.
Once defrosted, the leftover must be eaten within 24 hours.
