Its undeniable that the turkey is the most important dish on the Thanksgiving menu. But before you ever brine or season a bird, much less roast or fry it, theres one question that absolutely must be answered: Should you clean a turkey before you cook it or not?
If your roasted turkey recipe calls for rinsing the bird, it might be time to find a new recipe! 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.
As the holidays approach, many home cooks have the same question when prepping their turkey breast or whole bird should I wash the turkey before cooking it? The idea of rinsing raw poultry under running water seems logical as a way to clean and sanitize the meat However, food safety experts agree that washing turkey can do more harm than good if not done properly.
According to the United States Department of Agriculture (USDA), washing raw turkey is not recommended In fact, the only scenario where poultry should be rinsed is after brining. In all other cases, turkey and other raw meats should go straight from the package into the cooking vessel without washing
Why Washing Turkey Can Be Risky
Although it seems counterintuitive, avoiding washing poultry is the safest choice when it comes to foodborne illness risks. Here’s why:
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Spreading Bacteria – Rinsing turkey under a running tap can easily splash bacteria up to 3 feet around your sink. This contaminates nearby surfaces.
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Cross-Contamination – Any bacteria left on kitchen items after washing turkey can then transfer to other foods like salads and vegetables. This happened in 26% of cases in a USDA study.
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False Sense of Security – Washing does not remove or kill pathogens on raw meat. Proper cooking is the only way to destroy harmful bacteria.
Simply put, any “benefits” of rinsing turkey are heavily outweighed by the potential downsides. For clean, safe poultry, skip the wash and head straight to the cooker.
USDA Recommendations for Handling Raw Turkey
The USDA provides guidelines for safely preparing turkey without washing to reduce foodborne illness risks:
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Refrigerate turkey at 40°F or below until ready to cook. Thaw frozen turkey in the fridge.
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Prepare turkey by removing giblets from cavities. Pat skin dry with paper towels.
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Season with oil, spices, herbs or rubs as desired. Stuff just before cooking if needed.
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Roast immediately after prepping. Use a meat thermometer to confirm safe 165°F doneness.
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Clean hands, tools, sinks and counters after handling raw turkey using hot soapy water.
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Carve after resting, then refrigerate leftovers within 2 hours.
The Only Exception: Rinsing Brined Turkey
The sole case where turkey needs washing is after brining. A saltwater brine adds flavor and juiciness to the meat, but also leaves behind some sodium. Gently rinsing the bird removes some surface saltiness.
Take caution if washing a wet or dry brined turkey:
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Clear sink and counter spaces before rinsing. Cover surrounding areas with paper towels.
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Use a slow stream of cool water instead of soaking. Avoid vigorous scrubbing.
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Allow water to drain fully from the cavity before transferring to a pan.
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Discard paper towels, sanitize sink, wash hands for 20 seconds after rinsing.
Even when washing brined turkey, being extremely careful about splashing and thoroughly cleaning up afterwards reduces safety risks.
Safe Turkey Cooking Guidelines
Once your turkey breast or whole bird is seasoned and ready for cooking, follow these tips:
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Roast turkey at 325°F until breast meat registers 165°F and thighs reach 175°F on a meat thermometer.
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Let rest 20-30 minutes before carving to allow juices to redistribute for moist meat.
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Refrigerate all leftovers within 2 hours of cooking. Store turkey for 3-4 days.
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Reheat thoroughly to 165°F. Slice breast meat for sandwiches. Use leftovers in soups, salads and casseroles.
While rinsing raw turkey seems logical, experts agree this can easily spread harmful bacteria around your kitchen. For safety, never wash poultry except when removing brine. Follow USDA guidelines for safe handling, prep and cooking when working with turkey breast or a whole bird. The result is delicious, moist and tender turkey without the risks of improper washing.
Should 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.
Do You Wash the Inside of a Turkey Before Cooking It?
Nope! Just like with the outside of a turkey, theres no need to rinse the cavity. All you need to worry about is removing the neck and giblets. Now, if youre 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. Then, shell fill up a big pot with cold water, submerge the rinsed turkey, and allow the bird to soak for about 15 minutes. This flushes away some of the saltiness. Its best to soak the turkey in a pot rather than your sink to control the spread of germs.
How To Clean A Turkey Before Cooking It
FAQ
Do you wash a turkey before cooking in the oven?
No, raw chicken and turkey should not be washed before cooking. Washing poultry can spread bacteria, such as Salmonella and Campylobacter, to other surfaces in your kitchen through splashing water.
Should you wash chicken or turkey before cooking?
No, you do not need to wash chicken before cooking it. In fact, washing raw chicken can increase the risk of spreading bacteria, such as Salmonella or Campylobacter, to surfaces in your kitchen. Cooking chicken to the proper internal temperature (165°F or 75°C) effectively kills any harmful bacteria.
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.
Should you wash a frozen turkey?
It then transfers to other foods. Heat kills bacteria – Cooking the turkey to 165°F destroys bacteria. Washing is unnecessary and risky. Partial thawing raises risk – Washing a partially frozen turkey allows bacteria to spread to sinks and surfaces. The USDA, CDC, and food safety experts agree: do not rinse raw poultry.
Should you wash a turkey if it is not brined?
Rinse the inside of your turkey if it’s brined: If you’re cooking a brined turkey, rinse out the cavity with cold water and drain it thoroughly. Avoid washing the turkey if it’s not brined: Washing a non-brined turkey can spread bacteria around your kitchen and increase the risk of foodborne illness.
Should you rinse raw turkey before roasting?
The USDA, CDC, and food safety experts agree: do not rinse raw poultry. The wisest approach is taking the turkey straight from the package to the roasting pan. There is one exception – if you brined the turkey first, it needs a quick rinse. The salt and seasoning should be removed before roasting.
Can You Refrigerate a turkey breast?
Keep the turkey refrigerated at 40°F or below. Use it within 1-2 days. Place it on a tray or in a pan to catch any juices that may drip. Tent foil loosely over the breast to protect it from airborne bacteria. Don’t fully seal it. Avoid rinsing or washing the turkey again before cooking. This only increases bacteria risk.
Should you soak a Turkey cavity before roasting?
The USDA recommends against soaking or washing the outside of the turkey, as this can easily spread bacteria. The high heat of roasting will kill any bacteria on the meat. Once cleaned out, the turkey cavity presents an opportunity to add flavor from aromatics. Stuffing the cavity infuses the meat with extra taste. Here are some ideas: