The best and safest method is to defrost the turkey at the bottom of your fridge for 12 hours per kilo - so PLAN WELL AHEAD! But if you have a large turkey and a small fridge that may be tricky!
The alternate safe way is to deforst at room temperature (away from radiator heat) for 2 hours per kilo - or in a cold unheated room for 4 hours per kilo.
Whichever method you choose, put the turkey on a large dish to stop the raw meat juices from dripping onto surfaces, and keep it covered at all times.
Removing the giblets helps the thawing process.
NEVER PUT A PARTIALLY DEFROSTED TURKEY IN THE OVEN - this means absolutely NO ICE CRYSTALS IN THE CAVITY. If you do, the bacteria that causes food poisoning may survive the cooking process and you may give your guests more than they bargained for on Christmas Day! Another tip is to test the thickest parts of the meat with a skewer to check it is well thawed out and not icy.
Obviously if you don't want to worry about defrosting you can always buy a fresh turkey!
More on turkey cooking tips next blog.
Happy eating!
Bev
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