How To Defrost Your Turkey Safely (And Avoid Food Poisoning)
How To Defrost Your Turkey Safely
PA/The Huffington Post UK
Millions of people have been defrosting their turkey at Christmas incorrectly, prompting a need for - wait or it - National Defrost Your Turkey Day.
The Food Standards Agency (FSA) found 69% of Britons who buy a frozen turkey for their Christmas dinner - almost 11 million people - leave it in an unsafe place, including the garage, to defrost.
The FSA said just one in four of those who bought a frozen turkey safely defrosted it in the fridge, leaving the rest putting themselves and their families at risk of food poisoning.
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The agency warned that incorrect thawing provided a platform for bacteria such as campylobacter to spread, leaving a turkey dinner that "looks and tastes delicious but contains a hidden risk that can't be seen, tasted or smelled".
More than 3,000 cases of campylobacter were confirmed in England and Wales between late December 2013 and the start of January, according to FSA figures.
It has declared today the national day to begin defrosting turkeys, reminding cooks that a typical large turkey weighing 11kg will take two days to thaw.
FSA head of foodborne disease Kevin Hargin said: "We all love our turkey dinner at Christmas and this year should be no exception.
"It's the little things you do that can make a real difference. So if you make sure that your turkey is defrosted safely and in good time, you can enjoy your meal happily and safely."
The FSA advises that those preparing a turkey from frozen should follow the retailer's recommended defrosting time and defrost the bird in the fridge if possible or somewhere cool to slow the growth of germs.
The turkey should be covered while defrosting, either within the original packaging or in a container to hold any thawing juices at the bottom of the fridge to avoid cross-contamination.
It warns that turkey should be defrosted thoroughly as otherwise it may not cook evenly and harmful bacteria could survive the cooking process.
How To Cook A Perfect Turkey
Size Matters(01 of15)
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Ideally, you want enough meat for all your guests, with some leftover for Boxing Day. A basic rule of thumb is to allow approximately 0.5kg per person. If you're expecting a lot of guests, it might be worth noting the dimensions of your oven first! (credit:Lew Robertson via Getty Images)
Free-Range Or not Free-Range(02 of15)
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If you want the best value, a regular turkey is a safe bet. But for superior quality, opt for a free-range, slower growing breed. This means the flavour has longer to develop, resulting in great tasting meat. (credit:Laurie and Charles via Getty Images)
Fresh Vs Frozen(03 of15)
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Frozen turkey is a popular choice for convenience – and needn’t mean compromising on taste. The key is to allow enough time for it to completely defrost before cooking. To do this, remove all the packaging, place it on a tray, cover it loosely foil and leave in the bottom of the fridge overnight. How long it takes will depend on the weight of the bird, so check inside the cavity to ensure it’s thoroughly thawed before cooking. (credit:Cristian Baitg via Getty Images)
Crispy Skin Tip(04 of15)
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The moisture from thawed frozen turkeys can prevent the skin crisping up, so pat thoroughly with kitchen roll to remove any traces of water before putting it in the oven. (credit:Sainsbury's)
Times And Temperatures(05 of15)
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The packaging on your turkey will give you specific times and temperatures for cooking. If you no longer have the instructions, cook it for around 20 minutes per kg + 70 minutes (for a bird weighing up to 4kg) or 20 minutes per kg + 90 minutes (for a bird weighing over 4kg). This equates to around 35 to 40 minutes per kg in total). (credit:Nick M Do via Getty Images)
Butter It Up(06 of15)
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Slathering your turkey with butter will make it super-succulent and help prevent it drying out. But don't just grease up the outside of the bird. For succulence, you need to separate the skin, using a spoon, and get the butter right inside, completely covering the meat. This can be done the night before. Simply wrap the turkey in cling film once buttered and return to the fridge. (credit:Dwight Eschliman via Getty Images)
Get Stuffed!(07 of15)
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No turkey is complete without stuffing. Try something packed with festive flavour, like this special herby stuffing with redcurrants, cranberries, pecans and chestnuts. Or, for an easy option, try a ready-made mix, such as Sainsbury’s outdoor-reared pork sage and onion stuffing.Push the stuffing through the neck end of the bird, between the skin and the meat, then pull the skin around the stuffing and secure in place on the underside of the bird, with a cocktail stick. (credit:Tetra Images via Getty Images)
Add Some Zest (08 of15)
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To add some real zing to the flavour, stuff the cavity of the bird with wedges of lemon and onions, and handfuls of rosemary and thyme. Or, for a more festive take, substitute the lemon for oranges or clementines. (credit:GMVozd via Getty Images)
Cover With Bacon(09 of15)
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For extra succulence and depth of flavour, place rashers of bacon or pancetta over the buttered skin of your bird. This will help to keep those juices sealed in - and the crispy bacon is an extra treat for your plate. (credit:Sainsbury's)
Juice Boost(10 of15)
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If you're planning to make a gravy from the cooking juices, roughly chop some carrots, onions and celery and arrange around the turkey. The vegetable flavours will mingle with the lovely juices to create a much richer gravy. (credit:Moncherie via Getty Images)
Cover It Up(11 of15)
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Cook your turkey at 180C/gas mark 4 for the required time. To help prevent it drying out and preserve the juices, cover it in foil. Check on it every 30 minutes, basting it with the delicious juices from the bottom of the pan. Remove the foil for the last 45 minutes for a dark golden, crispy finish. (credit:Jane Burton via Getty Images)
Check It's Cooked(12 of15)
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As ovens vary, it’s important to test the turkey is cooked by inserting a skewer into the fattest part of the thigh. If the juices run clear, it’s cooked. If you don't trust your own judgement, invest in a cooking thermometer for a more definitive result. (credit:Will Heap via Getty Images)
Give It A Rest(13 of15)
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Leaving your bird to rest for 30 minutes is an important part of the process and will result in tastier and more succulent result. That might sound like a long time, but don’t worry, as long as it’s covered in foil, it will stay toasty warm. (credit:Lauri Patterson via Getty Images)
Carve It Up(14 of15)
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Your beautifully cooked turkey is finally ready for you and your fellow guests to enjoy. All you need to do now is carve it. That might sound easy, but it can turn into a messy business if you don't get it right. Here is a simple guide to carving your turkey for best results. (credit:Brian Steele via Getty Images)