Turkey, bad advice!

I would never leave uncooked chicken or turkey out for more than 30 minutes. If it is frozen I leave it in the ordinary part of the fridge to defrost. Same applies to fish.

Most fridges run at between 3-5degrees and if you have a cold unheated utility, outhouse etc the temperature overnight is predicted to be around 4 degrees so the turkey would be fine there if you’re struggling for room in the fridge.

Mine will sit in the cold conservatory and brought into the kitchen an hour before it’s procession into th’oven!

But again the vast majority of people do not have a utility room or an outhouse.
They would understand room temperature to be a comfortable indoor kitchen temperature in winter.
It is unlikely that people would stash it in the living room or a bedroom.
The instructions do not mention lack of fridge space. They seem to suggest it would cook better if stored in room temperature.
I know nothing about cooking but this sounds concerning to me too
on food safety grounds.

I suppose it would mean the internal temp of the turkey would not be still cold and take longer to cook than the outer meat.
It could go in the boot of the car or in the garage as it's pretty cold now at night time.
Our cat wrestled a chicken to the floor which I left out for an hour to come to "room temp". It wasn't too cold for him and, although raw, he ate a leg. I had to serve it resting on one side.

My boneless turkey breast crown has an eleastic 'stocking' on (never cooked one before, only cooked regular turkeys/crowns). I presume I should leave the stocking on when cooking it (or the whole joint could unravel?). Means I can't place the butter under the skin, so have just dotted it on top of the skin, followed by the streaky bacon. I was thinking of taking the stocking off 30 mins before end of cooking time, to brown the skin. Has anyone any advice?

Sorry to highjack post on turkey storage!

I think leaving the turkey in a cold garage or porch is probably fine (done it myself years ago) but, admit I'm reluctant to do it now and keep it in my fridge until 1 hour before cooking.

But that's not what's meant by room temperature is it ?

In my experience a turkey is somewhat bigger than a chicken and would, therefore take longer to cone to room temperature.

I would always get it out overnight - making sure it was out of the wag of marauding pets.

i have never had room in my fridge for the turkey. It gets put on the floor, usually concretein a the garage, utility room or shed.

i think that we worry unduly over food poisoning. The number of food poisoning events that can be connected with domestic sources is remarkable small. Most result from problems in the food chain in commercial or institutional settings.

I do not think I have ever had food poisoning after eating in my own or anyone elses house, nor do I think anyone has had food poisoning after eating in my house.

i think that we worry unduly over food poisoning. The number of food poisoning events that can be connected with domestic sources is remarkable small. Most result from problems in the food chain in commercial or institutional settings.

I agree, MOnica,

The common food poisoning bacteria are destroyed at temperatures above 60 degrees C. From what I can recall of my Food Hygiene cert. there aren't any that leave indestructible toxins behind. So if the turkey reaches temperatures above that everywhere during cooking it should be fine. Preferably check with a meat thermometer.

But yes, store it in the coolest place possible overnight if there isn't space in the fridge.

I once stored overnight in a very cold utility room covered with a laundry basket. In the morning it was clear it had been nibbled by mice. I swept the droppings off, gave it a rinse and bunged it in the oven .... ! We survived .....

Fifty years ago my defrosting turkey was demolished by my two cats - the minimal leftovers were still frozen!

Our central heating is not on overnight; we do have a utility room which is cool so yes, I'd leave it out overnight.
Away from dogs or cats, of course!

We've both had food poisoning, DH from a meal in Wales years ago and me from a pudding in Madeira, again years ago. I have never, as far as I know, given anyone food poisoning.

One Daughter and family selected turkey for Christmas Lunch, kept it in the fridge, last 18 hours in brine, until cooked. Better safe.

My turkey has been defrosting slowly in my cold garage. Looks and feels OK.

Apparently Delia is of the school where you take the turkey out of the fridge before you go to bed. She suggests an unheated bedroom or the garage.

Different here - it’s never cold enough to leave out , especially in December.

HelterSkelter1

I suppose it would mean the internal temp of the turkey would not be still cold and take longer to cook than the outer meat.
It could go in the boot of the car or in the garage as it's pretty cold now at night time.
Our cat wrestled a chicken to the floor which I left out for an hour to come to "room temp". It wasn't too cold for him and, although raw, he ate a leg. I had to serve it resting on one side.

I thought the same and wondered if it would actually be safer? We have also had to keep our turkey in an unheated utility room when we couldn’t get it in the fridge.

I have had campylobacter, I wouldn’t wish it on anyone.

Our turkey will stay in the fridge until 1 hour before it goes in the oven

Mine has been in a cold conservatory overnight .

Our turkey has been left overnight in the larder, which is always cool.

I remember Christmases as a child when the turkey would come from the butcher fully feathered and with all its innards the day before Christmas Eve. It would be hung in the cellar. My mother would pluck and draw it on Christmas Eve and it would go into the cold pantry until it was stuffed and cooked on Christmas Day. We had no fridge. I never remember anyone having food poisoning. The bird was always delicious.

My childhood turkey arrived in the same state as GD's.

Ours went in the oven on a low temperature overnight!!

I don't remember anyone being ill but I do remember the turkey being delicious. After being cooked and carved, it lived in the pantry on the 'thrall'.