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Turkey Cooking Advice

You may wish to consider the following information with regard to the thawing, cooking advice, and storing of your Christmas turkey.

Grace - Turkey
First you add some salt. Then you put it in a bowl. Then you put brown sugar on it. Then you mix it all together with a spoon and then you add some milk and mix it again. And then you put it in a pan. Then you put it in the oven for 15 minutes and 16 degrees. Then you take it out of the oven and then you eat it.

Alan - Turkey
First you shoot it and then you cut it. And then you put it in the oven and cook it for 10 minutes and 20 degrees. You put it on plates and then you eat it.

Lauren - Turkey
First you find a turkey and kill it. Cut it open. Put it in a pan. Pour milk in the pan. Put a little chicken with it. Put salsa on it. Take out of pan. Put it on the board. Cut into little pieces. Put on a rack. Put in the oven for 7 minutes at 10 degrees. Take out of the oven and put eensy weensy bit of sugar on it. Put a little more salsa on it. Then you eat it.

Follow these steps and you should not have any problems.

THAWING

If you are using a frozen turkey, it is vital to ensure that it is completely thawed before cooking, otherwise it will not cook all the way through.

Cooking advice: the safest way to defrost a bird is in the fridge. Place the bird on the bottom shelf and make sure it cannot drip on to other foods..

Never thaw in a warm place, since this will allow bacteria to multiply.

Test to see there are no ice crystals left in the cavity and that the legs and thighs are soft and move easily

Remove the giblets, wash the bird thoroughly inside, and dry with clean kitchen paper.

Cook straight away, or refrigerate in the bottom part of the fridge, where it will not drip contaminated blood over any other food.

COOKING ADVICE

Do not stuff until just before putting the bird into the oven. Only stuff the neck end, not the body cavity. Cook any extra stuffing separately. For extra flavour, cut apple and peeled onion may be placed in the cavity.

As a rough guide the turkey should be roasted at 180¡ãC/350¡ãF/Gas 4, according to the following times.

Individual ovens may vary, so always check that the turkey is thoroughly cooked. Test it with a skewer by piercing the deepest part of each thigh. The juices should run absolutely clear, not pink. If they run pink, return the bird to the oven and cook further, checking every 15 minutes.

SERVING

After carving for a hot meal, cool any remaining turkey as quickly as possible (preferably within 90 minutes) and store in a fridge. Check to see that the fridge is operating at a safe temperature (between 0¡ãC and 4¡ãC) using a fridge thermometer.

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