Defrosting Turkeys

It is important that you allow enough time for your turkey to defrost. If it is not fully defrosted at the start of cooking it will not cook properly, and your cooking times will not be accurate.

Keeping the turkey in the packaging, defrost your turkey on a tray, in a the fridge (no more than 4°C). You need to allow 10-12 hours per kg.

Before placing in the oven, check there are no ice crystals in the body cavity and that the legs are flexible.

Do not refreeze once thawed.

Place your turkey in a roasting tray whilst defrosting. The tray should be one big enough to catch the drip from the thawing meat. This will help avoid cross contamination in your kitchen and help to stop the spread of bacteria.