Tuesday, 21st November 2017
Food & Drink Article
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This Month's Magazine
Beware of the Killer Turkey

Beware of the Killer Turkey

You can’t be too careful these days, especially with poultry.

If frozen, follow the instructions on the wrapper. Thaw thoroughly in a cool room. See the table below for thawing/cooking times. Check the weight of your bird together with any stuffing against the left hand column then read off the correct thawing and cooking times. Take special care with large birds.

Remove giblets before cooking and preferably DO NOT STUFF the bird. Cook stuffing separately otherwise stuff the neck area only. Ensure that any blood and water from defrosting bird does not drip or contaminate other food, work surfaces, or cutting boards.

Separate raw and cooked foods and clean all surfaces/equipment well. Always wash your hands thoroughly after handling raw poultry.

Cook at a high temperature (Gas mark 7/425ºF/220ºC) for 30-45 minutes, then lower temperature (Gas Mark 3/325º/F170ºC) for remaining cooking time. Test if poultry is cooked with a skewer into the thickest part of the thigh juices should run clear with no sign of red or pink.

Place any leftovers in the fridge (below 5ºC) within one and a half hours. Do not keep leftovers for more than 3 days.


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Weight (lbs)

Weight (kgs)

Thawing Time

Total Cooking Time

6

2.7

24 hours

2 hours and 20 minutes

8

3.6

24 hours

3 hours and 45 minutes

10

4.5

24 hours

4 hours and 10 minutes

12

5.4

26 hours

4 hours and 30 minutes

14

6.2

30 hours

4 hours and 50 minutes

16

7.2

30 hours

5 hours and 10 minutes

18

8.0

32 hours

5 hours and 30 minutes

20

8.9

34 hours

5 hours and 45 minutes

22

9.8

36 hours

6 hours

24

10.7

38 hours

6 hours and 15 minutes

26

11.6

40 hours

6 hours and 30 minutes



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