Time’s getting away from me! We spent all last week on pies, and it occurred to me this morning that I needed to run through what happens after brining the turkey. In years past, I’ve experienced a little trial-and-error with brining. While it unquestionably injects a lot of flavor in the turkey and helps it to retain a lot of juiciness and moisture, it also can result in saltier drippings, which can cause problems with both the stuffing (if you stuff your bird, which I don’t generally do) and the gravy, since the gravy is made from turkey drippings.
There are several things you can do to decrease the “over-salty” quality of your brined turkeys. The more of these tips you follow, the more you’ll be able to control the saltiness that can result from brining.
Brining is a popular way to deeply season and retain moisture in turkey before roasting. While this technique results in super juicy and flavorful meat, it also leaves the bird coated in salty brine So should you rinse off a turkey after brining? Keep reading for a full guide on properly handling a brined bird.
The Case for Washing After Brining
There are a few compelling reasons why washing a brined turkey makes sense:
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Removes excess salt from the surface – A post-brine rinse can help control sodium levels in the finished dish. Too much remaining brine can lead to over-salted drippings and gravy.
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Reduces sliminess – Brined turkeys develop a slippery coating. Rinsing removes the wet brine mixture. This can make the turkey easier to handle and prep for roasting.
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May aid browning – Washing away the brine mixture may promote better browning and crisping of the skin during roasting. The salty rub can interfere with browning reactions.
So rinsing after brining could lead to a less salty final product with better texture and appearance. Many recipes do call for a quick wash after removing turkey from the brine.
The Case Against Washing
However, food safety experts warn against washing raw turkey for a few critical reasons
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Increases contamination risk – Washing can spread bacteria like salmonella to sinks, countertops and other foods. Raw poultry naturally carries potentially harmful germs.
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Doesn’t remove bacteria – Washing doesn’t actually remove or kill bacteria already present. Cooking to an internal temperature of 165°F is the only way to destroy foodborne pathogens.
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Can cause splashing – The splashing action of washing turkey may aerosolize bacteria and contaminate surfaces up to 3 feet away.
So while a brief rinse seems beneficial, it could do more harm than good by spreading germs around the kitchen. The USDA definitively recommends never rinsing raw turkey.
Balancing Safety With Quality
How then can you safely remove excess brine without increasing contamination risk? Here are some tips:
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Limit washing to just the cavity – Focus rinsing only inside the body cavity where splashing is contained. Use a gentle stream of cold water. Thoroughly pat dry.
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Skip exterior washing – Avoid rinsing the outer skin, which greatly raises splashing potential. Remove excess visible brine with thick folded paper towels.
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Use vinegar water (optionally) – Washing with an acid like vinegar may have some anti-microbial effects. Make a diluted vinegar solution using 2 tbsp vinegar per quart of cold water.
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Disinfect all surfaces – Before and after washing, be meticulous about cleaning sinks, counters, and tools with hot soapy water or disinfecting wipes.
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Wash hands vigilantly – Wash hands extremely well with soap before and after handling raw turkey. Use gloves if desired.
The Consensus
Food safety agencies universally agree that you should never rinse or wash raw poultry due to contamination risks. However, brined turkey presents a unique situation where removing excess salt is desirable.
With careful attention to food safety, quick rinsing of just the body cavity, followed by thorough disinfection and hand washing, can help control saltiness without too much added risk. But skipping washing altogether is still the more cautious approach recommended by the USDA.
Ultimately, every home cook will need to weigh the risks and benefits of post-brine washing according to their own comfort level and food safety knowledge. With good hygiene and sanitation practices, rinsing a brined bird can be done relatively safely. But it’s fine to cook your turkey straight from the brine, and compensate for saltiness when making gravy or side dishes. Do what makes you comfortable while keeping smart food safety top of mind.
After brining, rinse the turkey thoroughly under cold water for a few minutes.
Take the brined turkey out of the brining bag or pot (or whatever vessel you set it in for brining), then discard the brine and set the turkey in a clean sink. Turn on the water and move the turkey underneath the water, allowing the water to run all the way into the cavity, and even using your hands to rub the surface of the turkey as it rinses.
Use a fresh (i.e. non-frozen) turkey.
The reason for this is that most frozen turkeys are typically injected with a sodium solution to help them freeze well, and brining an already-injected turkey can often result in an inedible bird (I’ve learned this the hard way.) Fresh turkeys are typically not preserved this way. Be sure to check the package before you buy the turkey, too; some frozen turkeys are thawed out before they’re sold, so they can give the impression of being “fresh.” But if they say “Injected With Sodium Solution” (or anything resembling this), you won’t want to brine them—or, if you do brine them, decrease the time.
I will say that my friend Julie found frozen turkeys at Whole Foods that were injected with a sodium solution, but on a very small scale. We just decreased the amount of time we brined them (around 12 hours instead of 16-24) and they turned out great!
To make it easy, just read the labels and/or ask the meat department or butcher. Just keep in mind that if you brine a frozen turkey, you’ll want to use one with injected with a lower sodium percentage than average.
Do you rinse off turkey after brine?
FAQ
Should you rinse a turkey after brining?
Do you rinse meat after dry brining?
What happens if you don’t rinse a turkey?
Do you rinse Turkey After brining?
After the turkey has been brined, it should be rinsed thoroughly with cold water. This will remove any excess salt from the turkey’s skin. The turkey can then be cooked according to your preferred method. Why do people rinse turkeys after brining?
How long do you brine a Turkey?
Brine the turkey in the refrigerator for 12 to 24 hours. Rinse the turkey in cool water and pat dry. Remove the turkey from the brine and rinse under cold running water. Pat dry with paper towels. Clean your sink thoroughly after doing this step to avoid cross-contamination.
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 do you brine a frozen turkey?
To make it easy, just read the labels and/or ask the meat department or butcher. Just keep in mind that if you brine a frozen turkey, you’ll want to use one with injected with a lower sodium percentage than average. Whew. I’m exhausted. 2. After brining, rinse the turkey thoroughly under cold water for a few minutes.