3 Signs Your Turkey's Cooked If You Don't Have A Meat Thermometer

The Food Safety Authority warns that improper cooking, preparation, and storage of turkey during Christmas can lead to food poisoning risks from germs like salmonella and campylobacter. To ensure the turkey is safe to eat, it should reach 75°C in its thickest part when checked with a meat thermometer. If a thermometer is not available, look for clear juices, no pink meat, and ensure the turkey is piping hot throughout. Additional tips include setting the fridge to 5°C, storing raw meat on the bottom shelf, and adjusting cooking time if the oven is crowded or inefficient.

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