Over half (55%) of people are worried about cooking their turkey correctly, while a further 30% are worried about timing their turkey, according to Safefood’s annual survey.
While the turkey is the star of the show of most Christmas dinners, a perfectly roasted, juicy turkey can quickly turn into a Christmas day disaster if not cooked properly.
Safefood research conducted among 3,284 people on the island of Ireland in October 2024 shows that 60% of people start their Christmas dinner planning in early December, with 26% starting just a few days before.
In addition, the cost of living is still impacting on spend for this year’s Christmas dinner, with more than 1 in 3 (35%) saying they are shopping around for cheaper food options, and 27% will be cooking a smaller-sized turkey.
Cooking your turkey
Safefood’s Christmas Dinner Food Planner can help you work out what size turkey you need and how much food to buy to prevent food waste, with 41% of cooks saying they’re cutting back on the amount of food they buy this Christmas.
A Turkey Cooking Time Calculator by Safefood allows you to enter the time you want to eat dinner, answer a couple of simple questions about the turkey weight and oven type, and it will calculate when you need to start cooking.
“Using a meat thermometer to check the thickest part of the turkey has reached 75° is the fool-proof way to knowing it’s fully cooked and will be deliciously juicy,” director of food safety with Safefood, Trish Twohig said.
How to use a meat thermometer:
- Take your turkey out of the oven and insert a clean thermometer probe into the thickest part of the bird;
- In a whole turkey, the thickest part is between the breast and the leg;
- If you are cooking a turkey crown or a boned and rolled turkey, the thickest part is at the centre of the joint;
- You can use a digital or dial meat thermometer;
- The turkey is fully cooked when the temperature reaches 75º;
- Always make sure you wash the meat thermometer thoroughly afterwards.
If you do not own a meat thermometer, you can check that there’s no pink meat, the juices run clear, and that the meat is piping hot when you cut into the thickest part.
Safefood advises people to clean their fridge and re-arrange the shelves to make space for their turkey which should be stored on the bottom shelf. The number of dinner guests should also be considered and whether any leftovers are wanted.
Depending on the number of people, Safefood recommends the following turkey size:
- 4-6 people: a 3-4kg turkey;
- 6-8 people: a 4-5kg turkey;
- 8-10 people: a 5-6kg turkey.
Handle your turkey as little as possible and do not wash it as this can spread harmful bacteria to the sink and kitchen surfaces – proper cooking will kill any bacteria. Wash your hands and any surfaces/utensils with hot, soapy water before you handle anything else.
The survey also found that 43% will enjoy turkey leftovers for up to two days after Christmas. Leftovers should always be covered and placed in the fridge within two hours of cooking.
Ensure any meat is cooled as quickly as possible – cutting it into pieces will help with this. Once in the fridge, any leftovers should be eaten within three days.
When re-heating food, ensure it is piping hot all the way throughout and only re-heated once. Some inspiration on leftover recipes is available on the Safefood website.