Defrosting the turkey:
Think ahead and defrost it slowly, (this will take about four days) in a covered (cling film) drip free tray on the bottom shelf of the refrigerator. If left at room temperature to defrost a single harmful bacteria can multiply to 5 billion, a billion in just 24 hours - more than enough to give you and your family food poisoning!
Also if any blood is allowed to drip onto foods below in the refrigerator then cross contamination will occur and any harmful bacteria (known as pathogens) from the turkey will infect the other food. Hence the need to place the turkey below any other foods as it defrosts.
Preparing the turkey:
Make sure all work surfaces, utensils, knives and hands are thoroughly cleaned with hot water and a scrubbing brush (no dirty dish cloth or sponge) before and after.
Cooking the turkey:
Allow ample time for it cook all the way through; 30 minutes per pound.
Placing fatty bacon over the breast will keep them from drying out
Baste frequently (at least every 20 minutes) to keep the turkey moist and juicy, it will also add flavour. Basting is simply spooning the cooking juices and fats over the bird as it cooks.
When the breast is three-quarters cooked cut the skin that attaches legs to the breast and pull the legs open to expose the 'hip' joint. This will allow the heat to penetrate down to the joint which is the last part to cook, meaning the legs will cook without the breast drying out or the breast cooking and the leg being still pink (do the same for chickens too)
Carving the turkey:
Once cooked remove from the oven, place in a fresh tray and allow to rest for at least 30 minutes before carving. This allows the connective tissues to relax and will make the turkey easier to carve, prevent the slices from curling and be more tender. This process should be done also for any roast meats.
