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.
Learning how to properly clean a whole raw turkey is an important skill for any home cook preparing a holiday meal or large gathering. Improper cleaning can lead to contamination and foodborne illness. Follow these simple step-by-step instructions to safely clean and prepare your turkey for roasting.
Why Cleaning is Essential
Raw poultry contains bacteria like Salmonella and E. coli that can cause food poisoning if transmitted to your cooked turkey. Proper cleaning helps remove bacteria residing on the surface and inner cavities. Always wash hands, utensils and surfaces after handling raw turkey.
Supplies Needed
Gather these supplies before cleaning
- Cutting board
- Sharp knife
- Paper towels
- Trash bag
- Kitchen shears
- Meat thermometer
- Roasting pan
You’ll also need a sturdy surface about waist high on which to place the turkey for cleaning. A counter or large cutting board propped on a table works well.
Step-by-Step Cleaning Guide
Follow these steps for safe and easy turkey cleaning:
1. Remove Giblets and Neck
Turkeys often contain a bag of giblets (heart, liver, gizzard) and the neck tucked into the neck cavity. Carefully remove these and set aside if you want to use for gravy or stuffing. Rinse the neck and giblets if using. Discard otherwise.
2. Rinse Cavities
Use cold water to rinse out the interior neck and body cavities. This removes blood and juices that could harbor bacteria. Pat dry with paper towels.
3. Trim Excess Fat
Use a knife to trim off any large chunks of fat around the turkey cavity openings or at the tail. This improves presentation.
4. Remove Wingtips
For easier carving, cut off the wingtips where the joints meet the body using kitchen shears. Reserve wingtips for stock.
5. Remove Pop-up Timer
If your turkey contains a pop-up timer, remove this now since it could break off into the meat later. Use a meat thermometer instead to gauge doneness.
6. Cut off Neck Skin
The neck skin can be tough after roasting. Cut it away from the base of the neck using a knife.
7. Remove Feet (Optional)
For presentation purposes, you can remove the feet at the joint below the drumsticks. This isn’t required but gives a cleaner look.
8. Pat Dry
Pat the turkey dry inside and out with paper towels. Let it air dry for 15 minutes before seasoning.
9. Apply Seasonings
At this point, you can rub seasonings directly onto the skin or place turkey into a brine solution if desired.
10. Chill Until Ready to Roast
Store the seasoned turkey in the refrigerator until you are ready to put it in the oven. Place it breast-side up on a tray to keep juices from pooling.
Food Safety Tips
Keep these food safety guidelines in mind:
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Cook turkey to an internal temperature of 165°F as measured in the thickest part of the thigh and breast.
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Refrigerate at 40°F or below and use within 2 days.
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Do not rinse raw turkey before cooking, as this can spread bacteria.
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Use separate cutting boards, plates and utensils for raw turkey and cooked.
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Wash hands, counters and utensils with hot soapy water after contact.
Make a Delicious Brine (Optional)
For added moisture and flavor, consider soaking the cleaned turkey in a brine solution before roasting.
A basic brine combines:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- Herbs and spices
Submerge the turkey, cover and refrigerate 12-24 hours. Rinse and pat dry before roasting. The salt interacts with the turkey proteins to improve moisture retention.
Cook Your Turkey
Once your turkey is cleaned, seasoned and chilled, it’s ready for roasting. Place it breast-side up on a V-rack in a roasting pan. Tent with foil and roast at 325°F, allowing 15-18 minutes per pound.
Remove foil during last hour to brown the skin. Let rest 20 minutes before carving.
Master the Basics
Learning how to properly clean a turkey prevents contamination while also improving presentation. Follow the simple steps for rinsing, trimming and patting dry. Add seasonings, brine if desired and refrigerate until ready to cook.
With safe handling practices, your holiday turkey will become a delicious centerpiece to be shared and enjoyed.
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 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.
How to Clean a Turkey the EASY WAY!
How do you clean a raw turkey?
Wash your hands, sink, and anything else that has touched the raw turkey. 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.
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 you need to wash a Turkey outside?
You don’t need to scrub or rinse the outside of the turkey at all. Place the roasting pan right next to the sink and cover the surrounding area with paper towels in case of any spillage. Avoid washing the turkey if it’s not brined. Washing poultry, including turkey, won’t actually do anything to remove bacteria.