As Thanksgiving approaches, turkey takes center stage. Aside from choosing the bird itself, one key question arises for many home cooks – should you rinse the turkey before roasting? It’s a common step some swear by for a more flavorful or cleaner finished product. However, food safety experts overwhelmingly advise against washing raw poultry.
Here’s a comprehensive look at the practice of rinsing turkeys, including food safety guidance, the only exception, and tips for safe prep and handling:
The Expert Consensus – Don’t Rinse!
The USDA, CDC, and most food experts agree – you should NOT rinse your Thanksgiving turkey before cooking. Here’s why:
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It’s impossible to remove all bacteria by rinsing Cooking is what kills germs and microbes
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Washing can spread bacteria around your sink and kitchen, increasing contamination risk for other foods.
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Patting the turkey dry is sufficient prep before roasting. No scrubbing required!
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The only exception is if you brined the turkey. A quick rinse helps remove excess salt.
The USDA succinctly states: “Washing raw turkey can spread germs to other foods, utensils, and surfaces. Do not wash raw turkey.” They recommend patting turkeys dry with paper towels and immediately cooking.
The History of Washing Poultry
Why did washing turkeys and chickens become common practice if it’s unnecessary?
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Before modern refrigeration, rinsing was thought to help clean or freshen birds.
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Older cooking methods involved soaking poultry in water or milk. Rinsing helped remove remnants.
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Home cooks believed washing removed germs, blood, or slime from raw poultry.
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Seeing juices in the package led some to think rinsing would help avoid contamination while cooking.
However, thanks to scientific research, we now know washing poultry is not only ineffective but hazardous. The wise practice is skipping it altogether.
The Only Exception – Rinsing After Brining
There is one exception – turkeys that have been brined should be rinsed. Here are safe guidelines for washing brined birds:
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Clear away other items from the sink before rinsing. Remove cutting boards, dishes, food, etc.
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Line the sink with paper towels to contain mess and drips.
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Rinse the turkey gently under a low stream of cool water. Avoid aggressive scrubbing or splashing.
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Drain all cavities thoroughly, propping up the openings.
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Dry the turkey completely inside and out with paper towels.
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Discard used paper towels and thoroughly clean the sink with hot, soapy water.
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Wash hands properly after rinsing the turkey.
Safe Handling Tips for Raw Turkey
If rinsing is off the table, how should you handle raw turkeys hygienically? Follow these best practices from start to finish:
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Keep turkey in its original wrapping until ready to cook. Place on a rimmed baking sheet if leaking.
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Thaw frozen turkeys safely in the fridge, allowing 24 hours per 4-5 pounds.
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Avoid cross-contamination. Use separate cutting boards, utensils, plates for raw turkey.
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Wash hands and surfaces with hot, soapy water after touching raw poultry.
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Roast turkey to an internal temperature of 165°F, measured at the thickest part.
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Refrigerate leftovers within 2 hours. Reheat thoroughly to 165°F.
Whole Bird Roasting Tips
Once your turkey is prepped, it’s time for the main event – roasting! Follow these tips for a picture-perfect, juicy turkey:
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Pat turkey dry inside and out with paper towels. Let air dry uncovered in the fridge for 8-12 hours prior for crispy skin.
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Lightly coat in olive oil or melted butter. Season generously with salt and pepper.
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Fill cavity with onions, herbs, lemon, and garlic. Tie legs together with kitchen string.
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Place turkey breast-side up on a V-rack in a roasting pan. Tent with foil.
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Roast at 325°F, basting occasionally, until internal temperature reaches 165°F in the thickest part.
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Allow to rest at least 20 minutes before carving. This helps retain juices!
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Carve carefully, slicing breast meat against the grain. Cut legs, thighs, and wings as desired.
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Serve with favorite sides and sauces! Enjoy.
Summary – Don’t Rinse Your Bird!
While rinsing turkeys was once standard practice, food safety guidance has evolved. To avoid hazardous cross-contamination, experts advise against washing poultry altogether. A quick pat down with paper towels is all that’s needed pre-roast. The only case when rinsing makes sense is after brining to remove excess salt. Follow safe raw turkey handling tips, roast your bird to a safe internal temperature, and skip the wash for a flavorful, foolproof feast.
Do you rinse a brined turkey before cooking?
FAQ
Is it necessary to wash turkey before cooking?
Do you rinse a turkey after you rinse it?
Should you wash a Turkey before cooking?
Otherwise, do not wash a turkey before cooking. In fact, this advice holds true for most raw meats and poultry. Research shows that when you rinse raw meat and poultry, you’re not simply washing bacteria safely down the drain, you’re actually spreading bacteria around the kitchen . There’s the splash factor, of course.
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.
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.
How long should you wash your hands before cooking a Turkey?
Thoroughly wash your hands for at least 20 seconds before and after handling any raw meat. Cooking a turkey is a challenging feat.