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If you're having a whole turkey, as a rough guide, you’ll need about 450g (1lb) per person. So, if you're cooking for six people you'll want about a 3 to 4 kg turkey, this should be enough for a good-sized lunch and some leftovers for Boxing Day. If you're going for a turkey crown you'll want a little less.
Most turkeys will have a 'use by' date on the packaging if they're wrapped. You should either cook or freeze it before the end of the 'use by' date. If there aren't any instructions on the label it should be kept in the fridge and cooked within 48 hours. This is the same for both fresh and defrosted raw meat.
It's best to defrost food in the fridge. If it isn't possible to defrost your turkey in the fridge, you can defrost it in a cool clean room or garage but you need to watch out for sudden extremes in temperature because this will affect thawing times. As a rough guide you should allow:
You can use a container with a lid, but if the container doesn't have a lid aluminium foil or clingfilm will be ok. Just make sure that it completely covers the raw meat. It's important to cover meat while it's defrosting to make sure that any liquids from the raw meat don't drip onto other foods.
Most turkeys will have cooking instructions on the label and you should follow these. But if there aren't any instructions, as a rough guide (in an oven preheated to 180°C):
Yes. You should make sure that the turkey is thoroughly cooked until it's steaming hot, that there is no pink meat left and that any juices are clear. Then cover and cool it ideally within one to two hours. You could carve it or break it down into smaller portions to help it to cool more quickly. Once it's cool either keep it in the fridge for up to two days or put it in the freezer. If the meat is frozen make sure it's properly defrosted before reheating. You can then reheat it on Christmas day making sure it's steaming hot.
A turkey crown is the whole bird with the legs removed and you can cook it in exactly the same way as a whole turkey. It's best to follow the cooking instructions on the label, but if there aren't any, try using our cooking calculators at the link below. Always make sure that the turkey is thoroughly cooked before eating. Check the thickest part of the meat, it should be steaming hot, with no pink meat left and the juices should run clear.
Cooking thermometers or temperature probes can be an easy way of knowing when the turkey is cooked. The thickest part of the meat (this is between the breast and the thigh) should reach a temperature of 70°C for more than 2 minutes. You should also check that the meat is steaming hot throughout, that there is no pink meat left and any juices run clear. There are three types of thermometer available: temperature probes, which are used to check the temperature when you take it out of the oven (always remember to clean the probe after each use to avoid spreading germs); cooking thermometers, which are left in the bird while it cooks; and pop-up timers which are in the turkey when you buy it, when the turkey is cooked the indicator stick pops up.
You can serve cold leftover meat from the fridge, reheat it or use it to make a new dish. If you're serving cold turkey, try to only take out as much as you're going to use and leave the rest in the fridge. Don't leave a plate of turkey or cold meat out all day, on a buffet in a warm room for example. Put it back in the fridge as soon as you can, ideally within an hour. If you're reheating leftovers make sure they're steaming hot throughout and don't reheat more than once. If you're using leftover food to cook a new hot dish such as a casserole or curry you must make sure that the new dish is cooked thoroughly. If you don't eat it all, you can store the rest of the curry in the fridge for up to two days or in the freezer, and reheat before you eat it. Make sure you always reheat your food until steaming hot throughout and no more than once.
You can keep turkey leftovers in the fridge for up to two days. After the turkey is cooked, you should cool it as quickly as possible, ideally within 1 to 2 hours and keep it in the fridge. If you have lots of leftover food you could divide it into smaller portions and keep it in the freezer for up to three months.
Check out our shocking Christmas ad and find out what else you could be serving up with your leftover turkey this yuletide...