● Frozen poultry must be completely thawed before cooking.
● Place the bird in its bag on a plate in a cool place, such as a larder (preferably below 12°C). Never thaw in a warm place, this will allow bacteria to multiply.
● Test to see there are no ice crystals left in the cavity and that the legs and thighs are soft and move easily.
● Cook straight away, or refrigerate in the bottom part of the fridge, where it will not drip contaminated blood over any other food.

● Remove the giblets, wash the bird thoroughly inside, and dry with clean kitchen paper.
● Do not stuff until just before putting the bird into the oven. Only stuff the neck end, not the body cavity. Cook any extra stuffing separately.
● As a rough guide the bird should be roasted at 190°C/375°F/Gas 5,
for a duration determined by its weight and whether it is in foil or not.

● Individual ovens may vary, so always check that the bird is thoroughly cooked. Test it with a skewer by piercing the deepest part of each thigh. The juices should run absolutely clear, not pink. If they run pink, return the bird to the oven and cook further, checking every 15 minutes.

● After carving, cool any remaining meat as quickly as possible (preferably within 90 minutes) and store in a fridge (between 0°C and 4°C).

● Once cooked, the meat is perfectly safe to freeze for up to two months (depending upon your freezer), even if it was a frozen bird in the first place.

For more information on food safety and hygiene issues contact:

Environmental Health, Jubilee Stores, The Quay, Newport,
Isle of Wight PO30 2EH, tel: 823000, email: eh@iow.gov.uk