Comments on: Cooking Xmas turkey in metric http://www.metricviews.org.uk/2006/12/19/xmas-turkey/ Commentary on the measurement muddle in the UK Tue, 06 Jan 2009 12:53:42 +0000 http://wordpress.org/?v=2.0.5 by: roddyu http://www.metricviews.org.uk/2006/12/19/xmas-turkey/#comment-14 Thu, 21 Dec 2006 09:01:59 +0000 http://www.metricviews.org.uk/2006/12/19/xmas-turkey/#comment-14 Just as it is common sense to use a kg-based rule of thumb for roasting, it makes sense to do the same for thawing a bird. Ideally a bird should be thawed slowly in a fridge (if you have space) or a cool room. The Food Standards Agency (http://www.eatwell.gov.uk/healthydiet/seasonsandcelebrations/winter/saferchristmaseating/) recommends allowing 10-12 hours/kg in a fridge and 3-4 hours/kg in a cool room. Muddling kilograms and pounds is the worst possible situation. With thawing you risk having a still-frozen bird on Christmas day and with roasting you risk food poisoning due to insufficient cooking of the meat. Sticking to the easy kg rule makes sense. Just as it is common sense to use a kg-based rule of thumb for roasting, it makes sense to do the same for thawing a bird.

Ideally a bird should be thawed slowly in a fridge (if you have space) or a cool room. The Food Standards Agency (http://www.eatwell.gov.uk/healthydiet/seasonsandcelebrations/winter/saferchristmaseating/) recommends allowing 10-12 hours/kg in a fridge and 3-4 hours/kg in a cool room.

Muddling kilograms and pounds is the worst possible situation. With thawing you risk having a still-frozen bird on Christmas day and with roasting you risk food poisoning due to insufficient cooking of the meat.

Sticking to the easy kg rule makes sense.

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