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Turkey warnings

Author Damien Wilde
Posted On 23rd December 2013

turkey

Don’t let the dinner cause you problems!

We all want you to have the best time over the next couple of days and many houses up and down the country will be looking forward to a beautifully roasted turkey for Christmas dinner.

Unfortunately, it could also be the most dangerous part of the holidays.

The Food Standard Agency has issued their annual warning regarding turkey. We at CS Catering are fetching you the most important parts to ensure our regular commercial customers and readers of this blog don’t fall foul (pun fully intended!) of a major disaster this Christmas.

Twenty percent of all food poisoning cases derive from poultry and December, obviously, ranks as a high profile month.

Main problems and issues, in order, are:

Defrosting

A 5kg turkey can take a whopping 60 hours to defrost properly in a fridge! Allow at least 2-3 hours per Kilogram at room temperature.

Ten million birds are sold over this season and it is estimated that a quarter will be bought frozen. Failure to meticulously defrost can lead to harmful salmonella and campylobacter bugs to survive the cooking process, to nasty post-meal results.

Washing

Many people still swear by washing the turkey however a thorough cooking (and defrosting process if necessary) destroys bacteria, making this process redundant.

Stuffing

By placing the stuffing inside the turkey, you run the risk of complicating the cooking procedure – 1 in 3 cooks swear by this method to create the ‘classic’ Christmas dinner.

The safest way to ensure both bird and stuffing are done to perfection is to cook them both separately. It’s better to be safe than sorry!

Leftovers

The rule: No more than two days or you are taking unnecessary risks.

Stay safe this season, enjoy your showpiece dinner and the time with your families. From all of us at CS Catering…

 

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