A quarter of all cases of food poisoning at this time of the year are related to the cooking of the bird. With 10m turkeys being roasted this year, it’s really important that it’s cooked properly.
The temperature inside a turkey, goose or chicken must reach 170 degrees in order to ensure all the bacteria that cause salmonella, listeria or e. coli are killled. Ideally, you should use a meat thermometer to check that it’s reached the correct temperature.
However, if you don’t have one of them, use a skewer or long knife to check that it’s hot all the way through and make sure that the juices run clear. Check our turkey timer for how long to cook your bird