Download Calculation Safe Cooking Times for Stuffed, Unstuffed Turkey

This study details the development  of scientifically-based preparation and cooking instructions which consistently deliver a turkey that is microbiologically safe and of acceptable sensory quality. A number of stuffed and unstuffed turkeys were roasted in fan-assisted ovens. The temperature rises during the cooking process were measured in a number of points in the birds to identify when the cooking temperature reached the point that would kill any dangerous bacteria present. Using the cooking time instructions from the cooking trials, expert sensory panels were used to identify the length of time for which cavity stuffed turkeys should be roasted in order to get the best taste. These scores indicate that the cooking instructions produced fairly good to good quality turkey meat according to its appearance, flavour and texture. Microbiological challenge tests were undertaken to provide an extra check that the cooking instructions produced cooked turkey that was microbiologically safe. This was performed by adding a cocktail of five strains of Salmonella and Campylobacter to test the turkeys.