Don’t stuff your turkey in advance this Christmas, food safety officials warn.
Instead, Brits who want a tasty filling such as sausage and herbs will have to cook it separately in a different frying pan.
Officials from the Food Standards Agency (FSA) say there is a risk of food poisoning if it is thrown into the oven.
In its updated holiday cooking guidelines, the agency warned: “A stuffed turkey will take longer to cook.”
The FSA added that a stuffed turkey “may not cook properly if it is not always at the correct temperature.”
Officials from the Food Standards Agency (FSA) say there is a risk of food poisoning if it is thrown into the oven. In its updated holiday cooking guidelines, the agency warned: “A stuffed turkey will take longer to cook.” The FSA added that a stuffed turkey “may not cook properly if it is not always at the correct temperature.”
Raw turkey harbors insects such as salmonella and campylobacter, which can cause diarrhea, nausea and vomiting.
The illnesses usually go away on their own, but can be serious for those at risk.
FSA chefs also said that people often don’t defrost the bird properly, which is another cause of uneven cooking.
A typical large frozen turkey, weighing about six to seven pounds, is said to take up to four days to completely thaw.
This should be done in the fridge and not at room temperature, the FSA added.
The guide also reminded Brits of the importance of cleaning “all work surfaces, cutting boards and utensils that have come into contact with raw poultry”.
Washing raw turkey before cooking also increases the risk of harmful bacteria floating around the kitchen and cross-contamination with other foods.
Cooking the turkey properly will kill any bacteria, so you don’t have to wash it.
Statistics show that around 70,000 people in England and Wales seek medical advice for food poisoning over the Christmas period.
However, the FSA believes the number could be as high as 2.4 million as many do not go to the doctor.
Food poisoning can also result from the fridge being too hot, according to the FSA.
It is recommended to ensure that the temperature remains below 5°C as bacteria thrive between 8°C and 63°C.
Raw meat and fish should also be covered on the bottom shelf of the refrigerator to prevent cross-contamination or spillage.
Cooked fish and meat will last three to four days in the fridge, while cheese will last longer than cream and custard.
Cooked turkey can also be frozen for up to six months. But once thawed, it must be eaten within 24 hours and cannot be refrozen, the FSA advises.
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Crystal Leahy is an author and health journalist who writes for The Fashion Vibes. With a background in health and wellness, Crystal has a passion for helping people live their best lives through healthy habits and lifestyles.
