The FSA conducted a survey of 2000 consumers about their Christmas eating habits, and found that 80 per cent believe that washing a turkey under the tap before cooking it cleans it of bacteria. In fact, quite the opposite is true.

"It's not possible to wash off the germs that cause food poisoning with water," said Judith Hilton, head of microbial safety at the FSA.

What is more, the washing process can cause bacteria-containing water to splash from the raw meat and onto worktops, chopping boards, dishes and utensils. Once there, they can hang around for days.

"By washing your turkey, you are actually more likely to spread the germs than get rid of them."

The FSA has also commissioned Campden and Chorleywood Food Research Association (CCFRA) to find out the optimal cooking conditions for an unstuffed turkey, chicken goose and duck in a fan-assisted oven.

An internet search on optimal cooking times and temperatures will reveal a host of different recommendations.

CCFRA cooked birds using standard methods - that is, breast up, with seasoning, use and subsequent removal of foil, and piercing to allow fat to drain.

The temperature of the birds was taken at various points in the process to see how long they took to reach the optimal temperature of 72 degrees C. The researchers also assessed microbiological safety and sensory quality.

CCFRA assessed the data and came up with recommended cooking times and instructions in time in minutes per kilo for three different sizes of poultry.

The recommendations are not yet available as they are currently being reviewed by the FSA.