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 fridges across the country are filling up with turkeys awaiting their starring role in the big feast. While an uncovered turkey may seem easier for grabbing and prep is it a safe way to store it? Unfortunately, leaving your raw turkey uncovered in the refrigerator is not recommended. Here’s a look at why it’s important to keep that bird wrapped up or sealed in a container.
Safety Issues with Uncovered Turkey
Foodborne illnesses can easily spread when raw poultry is left uncovered near other foods. Salmonella Campylobacter and other bacteria may be present on the turkey skin. These can cross-contaminate nearby items in the fridge through drips spills or close contact.
Your Thanksgiving turkey needs to be kept isolated from ingredients for sides, desserts and more that might also be refrigerated. Uncovered, it’s very risky having the raw bird sitting open next to cooked foods or produce.
Along with food safety concerns, an uncovered turkey is vulnerable to physical contamination Dust, pet hair or other particles can land on the moist surface and get trapped in the skin. An exposed turkey may also dry out quicker in the fridge’s cool dry air
Proper Storage Guidelines
To keep your Thanksgiving turkey fresh and avoid contamination issues, proper storage is key. Here are some tips:
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Store the raw turkey in its original wrapper. Leave it in the sealed plastic packaging if you bought it from a grocery store. This prevents direct contact with other foods.
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Use plastic wrap or aluminum foil to completely wrap a turkey not in packaging. Make sure no areas are left exposed.
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Place the turkey in a sealable plastic bag, removing as much air as possible. This provides an additional layer between the meat and fridge environment.
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Put the turkey in a covered dish, bowl or container. Glass and plastic both work well. Make sure the lid fits snugly and no juices can escape.
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Keep the turkey on the bottom shelf of the fridge, away from fresh produce, sides and leftovers. This prevents any accidental drips from contaminating other items.
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Never store an uncovered turkey right on a fridge shelf. Always use a plate, container or tray to catch any liquid.
Following these guidelines ensures your turkey stays safely isolated right up until roasting time.
What About Thawing?
If you need to thaw your turkey before Thanksgiving, it’s especially important to contain it and prevent raw juices from leaking out. Here are some thawing guidelines:
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Keep the turkey wrapped or sealed in a container while thawing in the fridge. Place it on a plate or rimmed pan to catch drips.
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Thaw in a sink filled with cold water. Submerge the turkey completely and change the water every 30 minutes.
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For a faster thaw, use a leakproof plastic bag. Submerge in cold water, changing water frequently to keep the temperature cool.
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Cook frozen turkey immediately. You can go straight from freezer to oven as long as you add 50% more cook time.
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Never thaw at room temp longer than 2 hours. Keep thawed turkey chilled in the fridge until ready to cook.
Avoid Cross-Contamination
Whether raw or thawed, turkey needs to stay covered in the fridge right up until roasting. This prevents the growth and spread of any dangerous bacteria. If storing an uncovered turkey, cross-contamination risks include:
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Drips falling on uncovered food below the turkey shelf. Any bacteria can quickly spread.
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Physical contact between the turkey and nearby ingredients. Even slight touching can transfer germs.
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Splashing or spills if the turkey needs to be moved. Bacteria from juices can spread far.
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Particles landing on the moist turkey skin, potentially leading to mold growth.
Storing the turkey tightly wrapped or in a sealed container keeps it isolated from other fridge contents. This very simple step helps ensure nothing interferes with your perfect Thanksgiving dinner.
Enjoy Your Fresh Turkey
With proper storage, you can keep your raw turkey safe and optimal for cooking on Turkey Day. Remember to always wrap or seal the turkey, keep it on a low shelf to contain drips, and isolate it from other ingredients. Follow these tips for delicious results from your fridge to your festive table!
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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