From supermarket to plate, here are some handy how-to tips to ensure everything goes smoothly these holidays.
buying
• Choose the right size to serve the number attending the dinner.
• If you’re buying fresh, do this as close to Christmas as possible and store the meat on the bottom shelf of the fridge.
preparation
• A frozen turkey should be thawed thoroughly in its original wrapping in a tray on the bottom shelf of the fridge. Allow 24 hours for every 2kg (two to three days).
• Check if it’s thawed by inserting a skewer through to the bone at the thickest part. If it goes in easily, the turkey is ready.
cooking
• Follow the instructions on the packet – a turkey will need at least two hours and 40 minutes cooking (and longer if it’s larger). Stuffing will extend the cooking time (five minutes for each kilogram).
• Most turkeys come with a “pop up” button that tells you when it’s cooked, but a better way is to use a thermometer inserted into the thigh. The temperature should be 75ºC or above.
• If you’ve bought a vacuum-packed ham, it’s ready to go straight from the fridge tothe table.
• If you’s like to glaze it and serve hot, cook the ham at 160ºC for about 20 minutes per kilogram.
-Leftovers-
• Cooked turkey should be eaten within two days. Ham can be kept longer (if you store it correctly), but it should be eaten or frozen within two weeks.
• Leftovers should be cooled quickly – and also refrigerated within two hours.
• Reheated poultry and stuffing must be warmed until they are steaming hot right through. Don’t heat leftovers more than once. Use within two days.
• Keep cooked ham covered in the fridge with a clean, damp tea towel and change this daily. Freeze it if you can’t use it in time.
• Keep your fridge temperature between 2°C and 4°C. Make sure you don’t jam in the food – air should be able to circulate to maintain an even temperature.
• Keep your leftovers covered with cling film or in containers with lids.
• Microwaves tend to cook unevenly. Don’t rely on bubbling – it may mean only part of the food is hot enough to eat.
Related stories
Native ad body.
Native ad body.
Native ad body.
