Tipperary householders are putting the final touches to their Christmas feast today.
Ovens across the county are operating a full capacity with the traditional turkeys and hams roasting away – while spuds are boiled for the varying forms of mash that will accompany the festive meal.
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In order to prevent – the feast turning sour – Safefood Ireland has issued a number of safety tips including guidelines for the length of time the turkey should cook.
Director of Food Science Gary Kearney also says that once the bird is done – it should not be left out for an extended period of time
