You can defrost the turkey in the fridge, or ask your butcher to defrost it in the coolroom but make sure it is completely defrosted in the centre before cooking. It's okay to defrost a turkey on the benchtop but you must make sure it is thoroughly cooked all the way through to make sure any bacteria are killed - use a meat thermometer to check that the temperature in the thickest part reaches 75°C.

Before preparing food for Christmas make sure that there is enough room in the fridge to keep cold food at or less than 5°C. If there is not enough room in the fridge, remember that soft drinks and alcohol, jams, pickles and other acidic condiments do not require refrigeration to remain safe. Drinks can be kept cold in an esky with ice.

Your Christmas ham will keep several weeks with proper handling by removing it from its plastic wrap, covering it with a clean cloth soaked in water and vinegar so it doesn't dry out, following any instructions on the packaging and storing it in the fridge below 5°C. Reduced salt hams are now becoming popular but will not last as long as conventional hams so follow the instructions on the packaging.