Our Environmental Health team offer some practical tips for cooking your festive turkey safely this Christmas.

1. Thaw it completely

Thaw frozen turkeys completely, otherwise cooking will not destroy food poisoning bacteria. Never refreeze poultry after thawing.

2. Separate Raw and Cooked Food

Keep raw food separate from cooked food during storage, thawing and preparation.

3. Turkey and Stuffing

Do not stuff the main body cavity. Stuff the neck or put the stuffing in a separate dish or foil package.

4. Cook thoroughly

Make sure the turkey is fully cooked by putting a skewer in the thickest part of the thigh. If the juices are pink then continue cooking until they run clear.

5. Testing

Make sure the turkey is fully cooked by putting a skewer in the thickest part of the thigh. If the juices are pink then continue cooking until they run clear.

For further details on defrosting and cooking your turkey, visit the Safe Christmas Eating website from the Food Standards Agency for helpful tips and advice.