I have just completed my food shop and am feeling triumphant having managed the battle of the car park and then the aisles of the supermarket. I am pleased to report I am back home, unscathed, stocked up and ready to go.
Only 2 days to the big day and now the thoughts turn to food and especially cooking the perfect Christmas Dinner.
The Food Standards agency have some great advice about eating safely over the festive period to avoid any food poisoning dramas.
Here are some handy hints to make sure your Christmas Dinner is everything it should be
In a fridge at 4ºC (39ºF), allow about 10 to 12 hours per kg, but remember not all fridges will be this temperature.
In a cool room (below 17.5ºC, 64ºF) allow approximately 3 to 4 hours per kg, longer if the room is particularly cold.
At room temperature (about 20ºC, 68ºF) allow approximately 2 hours per kg.
Always wash your hands with warm water and soap, and dry them thoroughly, after touching raw poultry.
Don't wash your turkey (or other poultry) – this is because bacteria can splash onto worktops, dishes and other foods. Proper cooking will kill any bacteria, so you don't need to wash poultry.
Always clean worktops, chopping boards, dishes and utensils thoroughly after they have touched raw poultry.
Never use the same chopping board for raw poultry and ready- to-eat food without washing it thoroughly in warm soapy water. (If possible, use a separate chopping board just for raw meat and poultry).
As a general guide, in an oven preheated to 180ºC (350ºF, Gas Mark 4)
for a turkey under 4.5kg, allow 45 minutes per kg plus 20 minutes
for a turkey weighing between 4.5kg and 6.5kg, allow 40 minutes per kg
for a turkey over 6.5kg, allow 35 minutes per kg
the meat should be steaming hot all the way through
when you cut into the thickest part of the meat, none of the meat should be pink
if juices run out when you pierce the turkey, or when you press the thigh, they should be clear
Well all that remains to say is have a very happy and safe Christmas and New year xx
Member since: 10th July 2012
Hi I am Faz and am passionate about all things Bolton. I hope you enjoy reading my blogs and find them to be interesting and thought provoking. I would love you to add your personal comments to them. Dont...