Even when following strict timing guidelines, it’s important to check your bird is cooked through to reduce the risk of food poisoning. The easiest way to do this is to pierce the thickest part of the meat – if the juices run clear with no hint of pink or blood, the bird is cooked. Alternatively, you can check the temperature – the thickest part should be a minimum of 75℃ (170℉).

Now discover the best Christmas cooking tips from celebrity chefs

Liked this? Click on the Follow button above for more great stories from loveFOOD

Last updated by Emily Shardlow-Price.

Ranked: 27 festive food mistakes that could make you ill