If your roasted turkey begins by thoroughly rinsing the bird, its time to take a second look. It turns out, giving your turkey a pre-oven bath can do far more harm than good. According to the United States Department of Agriculture (USDA), its impossible to remove all the bacteria from a raw turkey by rinsing it, and trying to do so can splash and spread harmful bacteria all across your kitchen! Theres only one time that you should ever rinse your bird. Read on to find out more, and the safest way to do it.
The star of many holiday meals is a beautifully roasted turkey. But before you can cook up that perfect bird, you need to know how to properly clean it out. Cleaning out the cavity and removing the innards is an important step that ensures your turkey will be safe to eat. With a few easy techniques, you can have your turkey cleaned and prepped for roasting in no time.
Getting Started
When getting ready to clean out your turkey, make sure you have a clean working surface and sharp knife ready. It’s also a good idea to wear an apron to protect your clothing
Be sure to wash your hands thoroughly before and after handling raw poultry. This helps prevent the spread of bacteria like salmonella. You’ll also want to take off any jewelry that could tear the turkey skin.
Removing the Innards
Store-bought turkeys often come with the innards removed, but you may need to remove them yourself if you hunted or raised the bird. Start by cutting off the neck, leaving about an inch attached to the body. Then, turn the turkey breast side up and bend the legs away from the body to expose the cavity.
Use your fingers to gently loosen the innards and pull them out in one piece if possible. Take care not to rupture the gallbladder, which is a small green sac attached to the liver. If it breaks, be sure to wash away all of the green bile from the cavity.
Use your fingers to scoop out any remaining innards or blood clots from the cavity. Check along the backbone for the lungs and carefully remove any remaining pieces you find.
Rinsing the Cavity
For store-bought birds, rinsing the cavity before cooking isn’t necessary. But wild birds or ones you raised yourself should be rinsed.
Place the turkey in a large container and gently rinse the cavity under cool running water. Drain well and pat dry with paper towels.
Disinfecting the Work Area
Once the innards are removed, disinfect any surfaces that have touched them. Mix one tablespoon of bleach into one gallon of water and use it to wipe down counters, cutting boards, sink, or anything else contaminated.
Be sure to immediately throw away the innards, neck, and giblets if you won’t be using them. Then wash any utensils, knives, and your hands very well with hot soapy water before continuing prep.
Removing the Wings
For easier roasting, you can choose to remove the wings. Cut through the joint between the drumette and wing using kitchen shears. You can save the wings to make turkey stock.
Trimming Excess Fat
Check the opening around the cavity and trim away any large pieces of fat with a knife. Some fat is okay to leave intact. You can also trim the fat at the tail opening.
Make sure not to cut into the actual meat while trimming. And don’t wash or rinse the outside of the turkey, which can spread bacteria.
Brining the Turkey
For flavorful, moist meat, consider brining your turkey before cooking. Make a brine by bringing 2 gallons of water, 1 cup of salt, and 1 cup of sugar to a boil. Let cool, then submerge the turkey, keeping it cold in the fridge for 12-24 hours. Rinse and pat dry before roasting.
Trussing the Turkey
Trussing involves tying the legs and wings close to the body with butcher’s twine. This keeps the turkey compact so it cooks evenly.
To truss, tuck the wing tips under the body and tie the legs together. Wrap twine around the ends to hold everything in place. You can also insert skewers to help keep the shape.
Storing the Turkey
Once cleaned and prepped, store the turkey tightly wrapped in the refrigerator until ready to cook. Place it on a tray or in a pan to catch any drips. Cook within two days for peak safety and quality.
If you won’t be cooking your turkey within a couple days, freeze it for longer storage. Place in heavy duty freezer bags, removing as much air as possible before sealing. Use frozen turkey within one year.
Thaw frozen turkey in the fridge 1-2 days before cooking. You can also thaw in cold water, changing the water every 30 minutes. Cook immediately once thawed.
Cooking Your Clean Turkey
With your turkey cleanly plucked, washed, and prepped, it’s time for the best part – roasting! Cook it until the thickest part of the breast and thigh reaches 165°F. Let rest for 20 minutes before carving.
Be sure to use a meat thermometer to verify the turkey has reached a safe internal temperature. That guarantees any bacteria has been killed during cooking.
There are lots of great roasting techniques to try, from traditional oven roasting to deep frying for a crispy bird. A cleaned and prepped turkey is canvas for you to season and cook to perfection!
How do you clean a turkey before cooking it?
Well… you dont! Just like with other meat, the USDA recommends skipping washing your turkey before you cook it. It doesnt matter if youre roasting, frying, or smoking your turkey, theres no need to give it a rinse unless youve brined it (more on that below). Cooking the turkey kills any bacteria, but washing a turkey before you cook it opens the door to dangerous cross contamination. Instead, take your turkey straight from the package to the roaster. The only “cleaning” you need to worry about is removing the neck and giblets from the cavity (to save for giblet gravy, of course!) and patting the turkey dry with a paper towel to achieve crispy skin.
When should you rinse a turkey?
The only time you should ever rinse your bird is if youve brined it first. This is to remove some of the salt from the turkey. Youll want to do a little prep first, though, to minimize the spread of bacteria. “When rinsing brine off of a turkey, be sure to remove all other food or objects from the sink, layer the area with paper towels, and allow a slow stream of water to avoid splashing,” according to the USDA recommendation. Be sure to rinse the outside and the inside cavity of the bird with cool water and hold the bird up to drain the water from the cavity before transferring it to a roasting pan. Then, toss the paper towels in the trashcan and thoroughly disinfect your sink and surrounding countertop. Finally wash your hands for at least 20 seconds with warm water and soap.
How to Clean a Turkey the EASY WAY!
FAQ
How do you clean a turkey before cooking it?
Why do you clean turkey with vinegar?
How do you clean a Turkey after cooking?
To avoid cross-contamination, wash your hands and forearms with warm water and soap for at least 20 seconds after handling the turkey. Then, use hot, soapy water to clean any utensils and kitchen surfaces you used, such as the countertop or sink. Rinse with clean water afterwards.
How do you clean a brined Turkey?
If you’re cooking a brined turkey, first empty your sink completely, then clean it with hot, soapy water and rinse it out well. Fill it with 2–3 inches (5.1–7.6 cm) of cold water, then rinse out the cavity of the turkey with a gentle stream of cool water. Drain the turkey by holding it up over the sink, then set it down in the roasting pan.
Do I need to rinse the inside of a Turkey?
Just like with the outside of a turkey, there’s no need to rinse the cavity. All you need to worry about is removing the neck and giblets. Now, if you’re working with a brined bird, you will need to rinse the inside. Ree Drummond likes to rinse the inside and outside of her turkey under a running faucet with cold water for several minutes.
Do I need to clean a raw turkey?
There’s no need to clean a raw turkey with soap and hot water (in fact, that’s probably a bad idea). Some recipes may call for rinsing a salty dry brine off a turkey before roasting it.