Stay safe at Christmas

Keep your celebrations merry (and tummy-ache free) with these simple, practical tips for buying, storing, cooking and serving Christmas food — with a special focus on that all-important turkey.

Plan and shop smart

• Check use-by dates (safety) vs best-before dates (quality). Don’t use food past its use-by date.
• Bring an insulated bag for chilled/frozen items and make the supermarket your last stop before heading home.
• Make space in the fridge in advance - a less crowded fridge stays colder and safer.

Fridge, freezer and prep

• Keep the fridge at 5°C or below. A cheap fridge thermometer is worth it.
• Store raw meat, including turkey, covered and on the bottom shelf to prevent drips onto ready-to-eat food.
• Use separate chopping boards/knives for raw meat and ready-to-eat foods (bread, salad, fruit).
• Do not wash raw poultry - it spreads bacteria around the sink and worktops.

Defrosting the turkey (if frozen)

• Defrost in the fridge, not on the worktop. Allow roughly 10–12 hours per kg (about 24 hours per 2 kg).
• Keep it in a tray to catch drips and place it on the bottom shelf.
• It’s fully thawed when there are no ice crystals inside and the flesh is soft at the thickest parts (thigh and breast).

Cooking the turkey safely

• Preheat the oven and follow the time/temperature on the packaging or trusted recipe. Ovens vary - use a thermometer if you can.
• Cook stuffing in a separate dish for even cooking (a stuffed bird cooks less evenly).
• Turkey is safely cooked when the thickest part of the breast and thigh reaches at least 75°C (167°F) and:
  • the juices run clear, not pink
  • there’s no pink meat at the thickest point
• Rest the turkey out of the oven, loosely covered, to keep it juicy - this doesn’t reduce safety.

Gravy, sauces and sides

• Make gravy with boiling stock and bring it back to a rolling boil before serving.
• Keep cold items (prawns, pâté, cream desserts) chilled until serving. Put small amounts out and top up often.
• Be careful with dishes containing raw or lightly cooked eggs. Keep them chilled and avoid for vulnerable people (pregnant people, very young, older adults, or those with weakened immunity).

Buffets and “leave-out” snacks

• Follow the two-hour rule: don’t leave perishable food out for more than two hours (one hour if the room is very warm).
• Use small platters and rotate from the fridge rather than piling everything out at once.
• Keep serving spoons handy and encourage hand-washing before tucking in.

Leftovers

• Cool quickly (within 1-2 hours), then cover and refrigerate.
• Eat refrigerated leftovers within 2 days (1 day for rice). Freeze what you won’t use in time.
• Reheat until piping hot all the way through (aim for 75°C+) and reheat only once.
• Use clear labels (what it is and the date) so nothing gets forgotten.

Allergens and special diets

• Clearly label home-made dishes if they contain common allergens (nuts, milk, eggs, gluten, soy, sesame, fish/shellfish).
• Keep allergen-free food separate and use clean utensils to avoid cross-contact.

Quick turkey FAQs

Handy checklist

• Fridge at 5°C or below
• Raw meat covered on the bottom shelf
• Separate boards/knives for raw and ready-to-eat foods
• Defrost turkey in the fridge: 10-12 hours per kg
• Cook turkey to above 75°C (check breast and thigh)
• Cool leftovers within 1-2 hours; eat within 2 days or freeze

Note: Ovens and appliances vary. Always follow on-pack instructions for your specific product and use a food thermometer where possible.