Top Ten Turkey Tips

• Always defrost your Turkey in the fridge

• A frozen Size 4 or larger Turkey with the bone in will take a minimum of three days to defrost in your refrigerator.
• Never stuff your Turkey ahead of time – stuff then cook is always safest. You can make your stuffing ahead of time and store it separately.
• Buy the right size Turkey – great big ones take longer to cook, are older birds and this leads to toughness and dried meat in parts.
• Remember to rest your Turkey after cooking for at least 15 minutes in a warm place.
• Once defrosted wash the bird inside and out with clean water and then pat dry with a handy towel.
• Make sure you remove any giblets from within the Turkey cavity before stuffing.
• Use an oven bag to cook your Turkey to ensure the bird is moist and the splatter in your oven is kept to a minimum.
• Get your carving knives sharpened before the big day to ensure that the finished product is not ripped to pieces by a blunt blade, ruining your presentation.
• Place a damp cloth underneath your carving board to stop it moving while you work.  This is much safer too!