Christmas Day dinner is one of the best years – here’s a guide on how to stay safe and not get sick

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Christmas Day has one of the best meals of the year – but this can be a challenge even for the most seasoned chefs

Timing it right can be very stressful – especially when you are dealing with a frozen turkey or have a lot of groundwork to do

Then you need to make sure the bird is cooked through to make sure you don’t give your guests the unwanted and unfortunate gift of food poisoning

And even after the big event is over and our stomachs are moaning, what can you do with the leftovers and how long will they last?

We’ve rounded up some advice on how to cook the perfect turkey, including tips on how to safely defrost, prepare and cook poultry, and store leftovers

If you’ve bought a frozen turkey, you need to make sure it’s fully thawed before cooking it.If it’s still partially frozen, there is a risk that it will not cook evenly – meaning harmful bacteria can survive the cooking process

According to NHS guidelines, you should thaw your turkey separately from other foods in the refrigerator, and keep it in a bowl or container large enough to hold thawed juices, which is important to prevent the spread of bacteria

To determine the thawing time for your turkey, first check the packaging for notes.If there are no thawing instructions, defrost your turkey for 10 to 12 hours per kilogram in the refrigerator at 4 ° C. Note that not all refrigerators are set to this temperature

When your turkey is fully thawed, keep it in the refrigerator until you are ready to cook it

Bacteria can easily spread from raw meat and poultry to countertops, cutting boards, dishes, and utensils

You should make sure that you always wash your hands with warm soap and water and dry them thoroughly after touching raw meat

The NHS says you shouldn’t wash your turkey before cooking it.If you do, bacteria can splatter on nearby surfaces and other food

You should always clean your countertops, cutting boards, dishes and cutlery with warm soapy water after touching raw poultry or meat.Never use the same cutting board for raw poultry or meat and ready-to-eat foods without washing it thoroughly with warm, soapy water If possible, keep a separate cutting board just for raw meat and poultry

It’s important that you plan your cooking time ahead of time to make sure your turkey or bird gets in the oven early enough to cook it properly.It can take hours to cook a large turkey properly, and that Eating undercooked poultry can cause food poisoning

If you are using a temperature probe or food thermometer, make sure that the fattest part of the bird (between the chest and thighs) is at least 70 ° C for two minutes

If not, the NHS recommends the following cooking times – based on an unfilled bird

If you are cooking your bird with the stuffing in it, you will need to allow extra time for the stuffing and the fact that it cooks more slowly

Some ovens, e.g. B. with fans, the bird can cook faster Read the directions on the box and in the manufacturer’s manual for your oven if you can

You should cover your turkey with foil as it cooks, but cover it for the last 30 minutes to tan the skin. To prevent the meat from drying out, baste it every hour as it cooks

Other birds such as goose and duck require different cooking times and temperatures. The oven for ducks and geese should always be hotter to melt the fat under the skin

It can be tempting to forget all about your turkey after dinner, but if you plan to save it for leftovers, it’s important that you don’t leave it out overnight

You should always keep cooked meat and poultry in the refrigerator as it is kept at room temperature, bacteria can grow and multiply, and can cause food poisoning

After you’ve eaten the turkey, chill any leftovers ASAP (within 90 minutes), cover, and put in the refrigerator

If you put leftovers in the freezer, you can divide them into servings so you can only defrost as much as you need

When serving cold turkey, take out only as much as you want to use and put the rest back in the refrigerator. Don’t leave a plate of turkey or cold cuts all day – as part of a buffet for example / p>

If you are reheating leftover turkey or other foods, always make sure they are steaming hot until the end before you eat them Do not reheat the food more than once

You can keep cooked turkey in the refrigerator for three to four days You can keep it in the freezer for three months

Cooking Turkey

Weltnachrichten – GB – Tips for preparing and cooking Christmas turkey – and for storing leftovers