What Happens If You Don’t Rinse A Turkey Before Cooking?

Prepping for Thanksgiving is no easy feat. From battling amusement park-long lines in grocery stores to artfully arranging pumpkins on your front porch to rolling out pie crust after pie crust after pie crust, it takes weeks to get ready for the feast of the year. And at the center of it all—literally—is the turkey. Do you wet brine or dry brine? Fill the cavity with lemons and herbs or a cornbread stuffing? Will you roast the turkey the traditional way or try your hand at deep-frying? And wait, is it necessary to clean a turkey before cooking it? Just as there are thousands of recipes for roast turkey, there are many theories about whether or not you should rinse the bird.

As Thanksgiving approaches many home cooks dutifully wash or rinse their turkeys before popping them in the oven. This ritual is passed down through families over generations. But is it actually necessary or even advisable to rinse off raw poultry? According to food safety experts the answer is a resounding no.

Why You Shouldn’t Rinse Your Turkey

Washing or rinsing a raw turkey before cooking can do more harm than good. Here are three key reasons to skip this step:

It Doesn’t Remove Bacteria

While rinsing may wash off some germs from the surface of the turkey it certainly won’t remove all bacteria lurking on and within the bird. According to the United States Department of Agriculture (USDA), it’s “virtually impossible to wash bacteria off the bird.” The only way to fully destroy bacteria is through proper cooking.

It Spreads Contamination

When you rinse a turkey in the sink, water containing raw poultry juices can splash as far as three feet away. This splashing effect spreads bacteria onto your countertops, dishes, and other surfaces in your kitchen.

Even tiny amounts of turkey bacteria left on kitchen items can lead to cross-contamination and possible foodborne illness. The USDA warns that washing turkey can transfer bacteria to salad, lettuce, and other foods that won’t be cooked.

It Provides A False Sense of Security

Washing a turkey may incorrectly lead you to think the bird is cleaner or safer than it actually is. This false sense of security could result in more lax handling and preparation later on, potentially increasing your risk of food poisoning.

The Exception: Rinsing After Brining

There is one scenario in which rinsing your turkey makes sense – after brining. Brining involves soaking the turkey in a saltwater solution. This can leave excess salt and residue behind that should be removed.

Rinsing a brined turkey helps:

  • Wash away excess salt for better flavor
  • Remove residual brine from the cavity
  • Prepare the skin for crisping in the oven

Even when rinsing a brined bird, take precautions against cross-contamination:

  • Work in a clean sink and cleared countertop
  • Use cold water, not hot
  • Contain splashing by holding the turkey over the sink
  • Drain thoroughly, inside and out
  • Disinfect your sink afterward

What Happens If You Don’t Rinse?

Now you know why rinsing is largely discouraged. But what are the actual consequences if you skip washing your turkey altogether?

No Impact on Food Safety

Not rinsing your turkey doesn’t negatively affect food safety at all. As long as you cook the turkey thoroughly to an internal temperature of 165°F, bacteria will be destroyed.

According to the USDA, “Any bacteria on your turkey will be killed when cooked to a safe minimum internal temperature, eliminating the need for washing.”

Lower Contamination Risk

Bypassing the rinse step dramatically decreases your risk of spreading raw turkey juice around your kitchen. This helps prevent cross-contamination with salad, vegetables, utensils, and prep surfaces.

Crispier Skin

A turkey rinsed before roasting will end up with soggy skin in the oven. Skipping the wash leaves the skin dry so it can crisp up beautifully.

Maintained Flavor

Rinsing can dilute spices and rubs used to season the turkey. Not washing keeps those flavors intact.

Shorter Prep Time

You’ll save a few minutes of time at the sink by not bothering to wash off your turkey.

Safe Turkey Handling Tips

If rinsing is off the table, how should you handle raw turkey safely? Follow these tips from the USDA:

  • Refrigerate turkey right away after purchase. Keep it stored below 40°F until ready to cook.

  • Place turkey on the bottom shelf of your refrigerator to prevent juices from dripping onto other foods.

  • Use separate cutting boards for produce and raw turkey.

  • Wash hands and all surfaces immediately after handling raw poultry. Use hot, soapy water.

  • Cook turkey to an internal temperature of 165°F, measured in the thickest part of the breast and thigh.

  • Don’t reuse platters or utensils that touched raw turkey without washing first.

  • Refrigerate leftovers within 2 hours. Reheat to 165°F before serving.

While many assume washing poultry is a necessary safety step, experts agree this practice can do more harm than good. Aside from brined birds, you can skip rinsing your turkey and rest easy knowing it will be perfectly safe after thorough cooking. Implement smart handling and cooking practices instead to protect your family and guests from foodborne illnesses this holiday season.

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How to Clean a 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. “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,” says the USDA. However, we don’t recommend doing this step either, as it will not only dilute the flavor of the brined turkey but also prevent the skin from getting crispy and golden brown in the oven.

There are really only two things you absolutely need to do to clean a turkey. First, pat the skin dry with paper towels to remove any excess seasoning or moisture. Second, don’t forget to remove the neck, giblets, and any other turkey bits from inside the front and back cavities before stuffing and roasting the bird as directed in the recipe. Do you clean your turkey in the kitchen sink before cooking it? Share your thoughts in the comments below 52 Days of Thanksgiving 52 Days of Thanksgiving

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Should You Rinse a Turkey?

In short, no. According to the United States Department of Agriculture (USDA), rinsing a raw turkey in the kitchen sink can lead to the spread of bacteria on countertops, nearby food, and other surfaces, which can cause cross-contamination. The contaminated water can spray as far as three feet away, making it nearly impossible to disinfect every single object within reach.

While cleaning a turkey may get rid of some of the bacteria on the bird, the best—and truly only—way to ensure that any bacteria or foodborne pathogens are killed off is by cooking it. According to the USDA, “cooking turkey to the correct internal temperature of 165ºF will kill any bacteria, making washing an unnecessary step.” Insert a meat thermometer in the thickest part of the thigh to check the temperature. For a moist, juicy bird, we recommend removing the bird from the oven when it has reached 160℉ to avoid overcooking the meat; the temperature will continue to rise as the bird rests before you carve it.

Whatever You Do, Don’t Wash Your Turkey!

FAQ

What happens if you don’t rinse a turkey?

Some cooks may mistakenly think that rinsing poultry can help rid it of bacteria and make it safe for cooking and consumption. This is unnecessary and can actually increase the chances of your family getting sick if other food comes in contact with moisture from the raw turkey.

Do turkeys need to be rinsed before cooking?

According to a study by the food safety experts at the USDA, washing or rinsing raw turkey can put you at risk of foodborne illness. There’s only one time you should wash a raw turkey, and that is after brining. Otherwise, do not wash a turkey before cooking.

Do you have to wash a turkey after brining?

Do You Rinse a Turkey After Brining? You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

Can bacteria on turkey be killed by cooking?

Cooking the turkey to a safe temperature – 165 F or hotter – kills bacteria on the surface of the turkey. Live turkeys contain a diverse array of bacteria and other organisms on their feathers, skin, feet and intestinal tract.

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