The secret to the perfect Christmas turkey? Experts reveal what many of us have been getting wrong for years by following the instructions

It is a subject of heated debate in many households at Christmas: How to roast the perfect turkey.

And while many of us diligently follow the instructions on the packaging, we are getting it all wrong, experts have said.

The supermarket advice will result in dinner being massively overcooked – turning out a bone-dry, rubber ball of a bird.

Stores are under pressure from official watchdogs to err on the side of caution and so recommend extended cooking times to ensure any harmful bugs are killed off.

Watchdogs at the Food Standards Agency recommend cooking meat to the point it reaches 70C for at least two minutes to be safe to eat.

However experts, including a MasterChef finalist, have found that following supermarket pack instructions could take a turkey to as much as 97C – burning off any moisture that would make it a pleasure to eat. 

Chefs recommend that turkeys should be rested after cooking to allow juices that have been released to be drawn back into the flesh.

Significantly this resting process, which involves wrapping in foil, is likely lead to an increase in temperature.

MasterChef finalist Mike Tomkins said accurate temperatures are important for quality and safety, and a meat thermometer is a cook's best friend. 

He suggested the best way to ensure a turkey is moist is to brine it the night before and leave it to rest after it is cooked.