Get your turkey out of the freezer in plenty
of time – it may take a few days to defrost. Defrost the turkey somewhere cool, not at
room temperature. The bottom of the fridge is ideal, in a container to catch any liquid
as it thaws. If you don’t have space in the fridge, a cool room works too. This won’t take as long, once it’s defrosted you’ll have to make sure you
cook the turkey as soon as possible. Don’t wash your turkey, it can spread campylobacter and other germs around the kitchen. Try to handle the raw turkey as little as
possible. Make sure you wash your hands after handling raw turkey to avoid spreading germs. Clean everything that has come into contact with raw turkey before using it again. Remember to add extra cooking time if you have stuffed the turkey. Even better, you can cook the stuffing separately.
If you’ve got a cooking thermometer, test the thickest part of the turkey. You’re looking for 75C. If you haven’t got a thermometer, check that the meat isn’t pink and the meat juices run clear.
Get your leftovers into the fridge as soon as they’ve cooled – within a couple of hours – and they’ll be good for two days.