Preparing a Turkey

Everyone loves turkey. Tegel turkeys are tenderbasted for succulence so all you need to do is follow the tips below and you’re on the way to having the perfect festive treat.



Tools:

Defrosting

Frozen whole turkey and frozen turkey roasts need to be defrosted in the refrigerator for 2-3 days before cooking. Put them in an oven dish or pan to catch the juices as it defrosts, and always defrost raw meat in the lower part of your refrigerator.

Clean

Do not wash the turkey, as this increases the risk of cross contamination. As long as the turkey is cooked at a high enough temperature, the bacteria will be killed during the cooking process. 

Cross contamination can be a major cause of food-borne illnesses. Wash and dry knives and chopping boards thoroughly in hot soapy water, and make sure cloths are rinsed frequently in hot, soapy water.

Wash hands thoroughly in hot, soapy water. When washing hands, use the 20+20 rule (wash for 20 seconds, dry for 20 seconds).

Make sure chopping boards, plates and utensils for raw and cooked poultry are kept separate. For example, do not put cooked poultry onto a dish that had raw poultry on it.

Cook

Cook poultry well until juices run clear, not pink. If possible, use a meat thermometer. To test if your turkey is cooked, insert a skewer into the thickest part of the meat, when the juices run clear the bird is cooked.

Always read the instructions on the label or packaging for specific cooking instructions. For further information on how to cook turkey click here

Whenever you're handling raw meat & poultry, always wash your hands regularly & use the 20/20 rule: Wash for 20 seconds, dry for 20 seconds.