Baths, garden sheds and garages are just some of the incorrect places people choose to defrost their turkeys, it has been revealed.
The Food Standard Agency has warned that one in four people risk getting food poisoning from defrosting their turkeys in unsafe places.
The FSA has declared today National Defrost Your Turkey Day and has launched a campaign to make people aware of when and where is best to defrost your bird ahead of the big day.
An average of 69 per cent of Britons – almost 11 million people – chose to defrost their turkeys in unsafe places.
The FSA warned that incorrect thawing provided a platform for bacteria such as campylobacter to spread, leaving a turkey dinner that "looks and tastes delicious but contains a hidden risk that can't be seen, tasted or smelled".
More than 3,000 cases of campylobacter were confirmed in England and Wales between late December 2013 and the start of January, according to FSA figures.
The Food Standards Agency advises that when preparing your turkey from frozen you should:
- Follow the retailer's recommended defrosting time. The size of your turkey will determine how long it needs to be defrosted for (a large 11kg turkey can take up to two days to defrost).
- Defrost your turkey in the fridge if possible or somewhere cool. Cold temperature slows the growth of germs on food and will keep it safe and fresh.
- Cover the turkey whilst defrosting, leave in the packaging or put it in a container to hold any thawing juices, and place it at the bottom of the fridge to avoid cross-contamination.
- Defrost thoroughly, as otherwise your turkey may not cook evenly and harmful bacteria could survive the cooking process.
- Raw turkey should always be put in the bottom of the fridge until ready to use. Leaving on the kitchen counter at room temperature could increase your risk of food poisoning
