CHRISTMAS is traditionally a time of over-indulgence when it comes to eating and drinking – but unless you take proper care in the kitchen, your turkey treat could turn into a seasonal stomach upset.
With most British households packing enough festive fare to feed a small army, it’s also a very common time of year for that most unwanted of visitors – food poisoning – to pay a visit.
So to ensure your December dinner is a Christmas cracker and not a Christmas cramper, it’s important to follow a few basic hygiene rules.
For starters, always make sure your turkey is thoroughly defrosted before cooking, and that any liquid produced as it thaws out is poured away to prevent it from overflowing and spreading bacteria.
Wash your hands thoroughly after handling your raw turkey or any other meat. Again, this prevents the spread of bacteria to other foodstuffs.
Also, contrary to popular belief, food health bosses say you should not wash your turkey – or any other poultry – as this will help avoid spreading bacteria onto work surfaces, dishes and other items of food.
At the same time, all work surfaces, chopping boards and utensils being used should be kept clean throughout the preparation process.
Where chopping boards are concerned, health chiefs say it is vital you never use the same board or surface for raw poultry and ready-to-eat food without washing it thoroughly in between using warm soapy water.
Once the turkey is ready for the oven, it is important to follow the guidelines on the packaging – usually worked out at minutes per kg – to make sure the turkey is thoroughly cooked all the way through. If you bought it fresh, a good butcher will always be able to give you a safe cooking time depending on the size of your bird.
Any leftovers – of which there are usually plenty – should be cooled straight away, covered securely and stored in the fridge before consuming within a few days.
The perfect recipe for a safe and satisfying Christmas dinner. Cheers!
