Splashing water can spread the bacteria onto work surfaces, clothes and cooking utensils, increasing the risk of food poisoning.
“Christmas is one of the most pressured days for home cooks to deliver a great meal but people are still not getting the food hygiene message around turkeys - the centrepiece of the meal. The message is simple - wash your hands, not your bird.”
How to defrost your turkey:
1. Follow the retailer’s recommended defrosting time. An 11kg turkey can take up to two days to defrost.
2. Defrost your turkey in the fridge if possible or somewhere cool but not the bathroom, garage or garden shed. Cold temperature slows the growth of germs on food and will keep it safe and fresh.
3. Cover the turkey while its defrosting and place it at the bottom of the fridge to avoid cross-contamination.
4. Defrost the turkey thoroughly or it may not cook evenly and harmful bacteria could survive the cooking process.
5. Raw turkey should always be put in the bottom of the fridge until ready to use. Leaving on the kitchen counter at room temperature could increase your risk of food poisoning.
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