With just two days to go to Christmas, thousands of turkeys across the UK are being thawed, prepped or even bought last minute.
But in that flurry of cooking this Christmas, the Food Standards Agency (FSA) has issued some guidance to follow.
An upset stomach is not exactly what you want to leave your guests with this festive weekend.
The FSA says there are an estimated 2.4 million cases of food poisoning in the UK each year.
Cooks should follow the four Cs - cleaning, chilling, cooking and avoiding cross-contamination.
Defrosting the turkey is the first hurdle to a beautifully prepared bird, but it can all go sideways on this first step.
How to safely defrost a turkey
Planning in advance starts early if you've got a frozen turkey.
The process of defrosting a whole turkey can take between three to five days, says the FSA.
You shouldn't defrost the turkey at room temperature as tempting as that may be.
The FSA says to always defrost turkeys in the fridge and within a container large enough to catch the liquid that comes from defrosting.
And of course, wash your hands after touching raw meat.
Defrosting timings vary, but the rule of thumb is 10 to 12 hours per kg.
That means a large turkey (six to seven kg) could take up to four days to fully defrost in the fridge.
Make sure to get it fully defrosted to avoid giving yourself and others food poisoning.
Partially frozen turkeys cook unevenly and allow harmful bacteria to survive the roasting process.
How to cook a turkey
First off, don't wash the raw turkey because that spreads germs onto your hands, clothes, utensils and worktops, says the FSA.
Cooking the turkey will take care of killing bacteria.
Again, always thoroughly wash your hands - and any surfaces the turkey touched - after handling the raw turkey.
A word of caution on cooking stuffing inside the bird: a stuffed turkey will take longer to cook and it may not cook thoroughly.
Give the instructions on the packaging a read through for an idea of timing.
For an oven preheated to 180C (350F or gas mark four), this is how long roasting will take:
- 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
When you think it's done, cut into the thickest part of the meat, which is the area between the leg and the breast.
The juices will run clear and the meat will no longer be pink if it's done.
If you have a thermometer, check the thickest part of the turkey.
The FSA says 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
Good luck and merry Christmas!
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