PREVRA Turkey Cooking Chart: Safe Times and Core Temperatures for Whole Birds and Portions
A practical reference for cooking turkey safely in a commercial kitchen. Covers whole birds, crowns, and portions with verified times and temperatures.
Why turkey cooking safety is critical for your kitchen
Turkey is the highest-risk poultry for food poisoning in UK catering. Its large size means heat penetration to the centre is slow, and undercooked turkey is strongly linked to Campylobacter and Salmonella outbreaks. The FSA consistently highlights poultry cooking as a key control point during the Christmas period, when temporary staff and high volumes increase risk.
A common but dangerous assumption: checking the juices run clear. This is not a reliable indicator of safety. The only valid method is a calibrated probe thermometer reading at least 75°C at the thickest part of the bird, tested in multiple locations.
Using this turkey cooking chart during service and preparation
This chart gives cooking times by weight and core temperature targets. Always probe the thickest part of the breast and the inner thigh, avoiding bone. For whole birds, test at least three points. Record every temperature reading — this is your evidence of safe cooking for EHO inspections and due diligence defence.
Digital SFBB makes this effortless: staff probe and log on their phone, the system verifies temperatures against safe thresholds instantly, and your cooking records are permanently stored and organised for inspection.
Turkey cooking mistakes that can lead to illness
Stuffing a whole turkey is the biggest risk — the cavity acts as insulation, and the stuffing may stay below safe temperature long after the meat has reached 75°C. Always cook stuffing separately. Second mistake: not allowing for carry-over cooking. A turkey removed at 72°C will reach 75°C during resting. Third: cross-contamination from raw turkey juices on hands, cloths, and surfaces. Wash hands and sanitise all contact surfaces immediately after handling raw poultry.
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