Christmas is fast approaching and most will already have their turkey stored somewhere at home or have arrangements to pick it up soon.
And while most fear messing up the turkey cooking on Christmas Day itself, one chef has warned that many people ruin it a couple of days beforehand.
And that's down to storage, and putting the bird somewhere it shouldn't be.
Speaking to Mirror Online, Executive Development Chef at Farmison & Co Jeff Baker warned that if you order your turkey in advance for freezing this Christmas, you must ensure that your meat is fully wrapped and sealed before it is frozen.
The process of defrosting can take up to four days for a large 8kg bird so be sure to remove it from the freezer with plenty of spare time and always defrost in the fridge.
Whereas if you have a fresh turkey this Christmas, it should be unwrapped up to 48 hours before cooking and should be stored at the bottom of the fridge uncovered to dry out the skin for the optimum roast.
And it doesn't stop there, before the big day arrives, the chef also recommends investing in a meat thermometer to ensure your bird is properly cooked.
Pierce the thickest part of the bird for 10 seconds to get an accurate temperature reading. A core temperature of 68°C is recommended before resting.
