There are a lot of opinions out in the world about how best to prep a turkey for Thanksgiving. Should you make a dry-brine turkey? Wet-brine? Skip brining altogether? We’ll just cut right to the chase: The official Epi opinion is that dry-brining is the only brine method you should consider when prepping a holiday bird. The process is literally just coating the raw turkey in salt (and maybe a few other flavorings) and letting it hang out in the fridge for a couple of days. It’s exponentially easier to pull off than a wet brine and it imbues the meat with so much flavor, your guests will never complain about dry, tasteless meat again. But let’s back up:
As Thanksgiving approaches, many home cooks are preparing to roast a turkey for their holiday feast. A common question that arises is whether you can leave your raw turkey uncovered in the fridge before cooking it. The short answer is – no it is not recommended to leave raw turkey uncovered in the refrigerator. Here’s a detailed look at why you should keep that bird covered and how to store it properly.
Why You Shouldn’t Leave Turkey Uncovered
There are a few important reasons why leaving your raw turkey uncovered in the fridge is not advised
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Contamination risk Raw poultry can harbor harmful bacteria like salmonella. If left uncovered, juices from the raw turkey may drip onto other foods in the fridge, spreading bacteria and causing cross-contamination This puts you and your guests at risk of foodborne illness
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Drying out: Exposure to air can cause the turkey skin and meat to dry out. This can negatively impact the texture and make the turkey less juicy when cooked.
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Absorption of odors: Uncovered, the turkey may absorb smells from other foods in the refrigerator. This can impart off-flavors to your holiday bird.
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Improper thawing: Leaving the turkey uncovered can also lead to uneven thawing if it’s still partially frozen. Thawing should be done gradually in the fridge or by cold water method to ensure food safety.
So keeping that raw bird covered in the fridge protects it and other foods from contamination, while also preventing drying and odors that can ruin the flavor of your Thanksgiving centerpiece.
Proper Storage of Raw Turkey
To safely store raw turkey in the refrigerator:
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Place the turkey in a shallow container or on a plate to catch any juices.
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Cover the turkey securely with plastic wrap or foil. Make sure the covering is airtight with no openings.
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Place the wrapped turkey on the bottom shelf of the fridge, away from ready-to-eat foods. This prevents raw juices from dripping onto other items.
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Allow 1 day of fridge storage for every 4-5 lbs of turkey. So a 16 lb turkey can be stored for up to 4 days.
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Cook within 2 days for optimal freshness, even if the “use by” date allows longer.
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Discard the turkey if left in the fridge longer than the recommended storage time.
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Always wash hands, utensils, plates etc that have touched raw turkey to avoid cross-contamination.
Following these fridge storage guidelines will keep your turkey cold, fresh and safe until it’s time to roast.
Should You Uncover the Turkey Before Cooking?
Some recipes advise uncovering the raw turkey and letting it sit overnight in the fridge before roasting. The idea is that exposing the skin to air will help it crisp up better. However, leaving it completely uncovered still poses some risks:
- Potential for the turkey to absorb fridge odors or dry out excessively.
- More opportunity for raw juices to contaminate the fridge.
A better option is to keep the turkey covered but allow the skin to air dry just before cooking:
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Unwrap the turkey and place it on a clean baking sheet or pan.
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Let sit at room temperature for 30 minutes to 1 hour. This short air drying time will similarly help the skin get crispy.
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Keep the turkey meat at safe temperatures. Don’t leave it out longer than 2 hours.
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Roast the turkey immediately after the short air dry.
Key Takeaways
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Raw turkey should always be securely wrapped or covered in the fridge. Never leave it sitting uncovered.
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Allow 1 day fridge storage for every 4-5 lbs of turkey. Cook within 2 days for best quality.
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Air drying briefly before roasting can help crisping without the risks of uncovered overnight fridge storage.
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Handle turkey safely and cook thoroughly to 165°F internal temperature to avoid foodborne illness.
With proper storage and handling, your holiday turkey will be a delicious centerpiece instead of a safety hazard. Follow these recommendations for a flavorful and food-safe bird everyone can enjoy.
Dry brining vs. wet brining:
There are two ways to brine your Thanksgiving turkey: a wet brine or a dry brine. Dry brining simply involves rubbing a turkey in a salt-and-herb mixture and letting it sit in the refrigerator for many hours (usually about one hour per pound). Wet brining is slightly more involved: it requires soaking a turkey in a salt-water solution (herbs, spices, and aromatics can be incorporated, and sometimes other liquids like beer or molasses are added to the water) for several hours or overnight.
Why dry-brining results in the best turkey:
The wet-brining method involves some complex maneuvers. For one, you’ll need to source a giant bucket or a big bag to let the turkey bathe in. It’s a process prone to nightmarish outcomes (#throwback to when former Epi food editor Rhoda Boone ended up with a fridge flooded with turkey water). You’re far less likely to encounter such problems when making a dry-brined turkey. Sure, you’ll have to make a little room in the fridge, but that’s the nature of Thanksgiving turkey, no matter which route you take.
Dry-brining has more going for it than mere user-friendliness. It also renders the turkey skin extra crispy: As the turkey rests uncovered in the fridge, the skin dries out, allowing it to crisp beautifully in the oven. Additionally, dry-brining ensures the turkey meat is penetrated with seasoning throughout.
When you dry-brine a bird, the salt draws out moisture from the turkey, causing the salt to dissolve. Once dissolved, the salt combines with those turkey juices and gets reabsorbed into the meat. Along the way, the process breaks down muscle proteins, giving way to the most tender, moist, well-seasoned turkey you’ll ever taste, no basting or buckets required.
Is it OK to leave a turkey uncovered in the fridge?
FAQ
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