Advice on Large Frozen Poultry

It is recommended that thawing of larger birds is carried out at a temperature of 10-15°C, entirely separate from other foods.

The bird is thawed when the body is pliable, the legs are flexible and the body cavity is free from ice crystals.
When defrosting poultry, the meat should be placed in a covered container to retain the juices.
Thoroughly clean all equipment and work surfaces which come into contact with poultry. After cleaning with hot soapy water, a sanitizer (eg Dettox) should be used. Extra care should be taken to clean hand contact surfaces, eg taps & fridge handles.
Once thawed the raw meat should be stored in cool conditions, preferably in a refrigerator, operating at 5°C or below, away from other foods, until required for use.
Never refreeze defrosted products.
Thoroughly wash your hands with antibacterial liquid soap after handling raw products.
Stuffing should be cooked separately.
Care should be taken to avoid raw products coming into contact with ready-to-eat items.
Cook thoroughly in a pre-heated oven. On average, allow 20 minutes per lb (0.5kg), plus 20 minutes at 190°C/357°F/Gas Mark 5. However, individual ovens may vary, so always check that the bird is thoroughly cooked, ie when the juices run clear from the thickest part of the flesh.
Preferably, use a food thermometer to make sure that the bird has reached a safe temperature in the middle eg 72°.
Cool left-over meat as quickly as possible and always refrigerate within 1 and a half hours.

9kg = 7 hours