• Don't buy a turkey that is bigger than you need. The bigger the turkey, the more difficult it is to prepare and cook safely.
• Do not wash your turkey. Washing uncooked poultry can splash harmful bacteria onto worktops and dishes or other foods. By cooking it throughout this will kill off any bacteria.
• Make sure the turkey is properly defrosted before you cook it. Check that there aren't any ice crystals inside the body.
• Make sure that your turkey or other poultry is properly cooked through before you serve it. It should be piping hot all the way through, with no pink meat. If you prick the turkey any juices that run out should be clear
• Always store raw meat at the bottom of the fridge. For example if you have a frozen turkey keep it defrosting on the bottom shelf so juices don't drip onto other food.
• Ideally, try to use any leftovers within 48 hours of opening or cooking or freeze them if they can be frozen.
• Do not leave food out all day for people to help themselves too. It is better to put out small amounts at a time. This way what is on the table has just been cooked or just come out of the fridge.