PREPARING AND ROASTING MEAT

To defrost a frozen turkey, place on a tray on the lowest shelf of the fridge so any juices do not drip on food below. Allow 18 hours per kilogram. Rinse and dry turkey.

• To defrost chicken, pork, beef and lamb, allow time to defrost overnight or in the microwave.

• Never leave meat at room temperature to defrost.

• Stuffing can be made a day ahead. Store, covered, in the fridge.

• If meat is over-browning, cover with greased foil during cooking.

• To check if turkey, pork and chicken are cooked, as a general guide allow about 45 to 60 minutes per kilogram when roasting and check juices run clear when a skewer is inserted into the thickest part of meat.

To check if beef and lamb are cooked, as a guide allow about 45 to 60 minutes per kilogram when roasting, or until cooked to your liking.

• A meat thermometer will give an accurate guide as to when meats are cooked.