To Wash or Not to Wash... Your Turkey? (2024)

FAQs

To Wash or Not to Wash... Your Turkey? ›

Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.

According to a study by the food safety experts at the USDA, washing or rinsing raw turkey can put you at risk of foodborne illness. There's only one time you should wash a raw turkey, and that is after brining. Otherwise, do not wash a turkey before cooking.

Washing raw turkey can spread germs to other food. Federal agencies have recommended not washing turkey or chicken since 2005.

Just like with other meat, the USDA recommends skipping washing your turkey before you cook it. It doesn't matter if you're roasting, frying, or smoking your turkey, there's no need to give it a rinse unless you've brined it (more on that below).

The only time you should rinse your turkey is after brining and before cooking.

From a food safety perspective, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended as the safest method. If you wash meat or poultry, some bacteria can be splashed on the surfaces of your kitchen, which can make you sick if not properly cleaned and sanitized.

Other safety precautions for prepping food

Even if you're not washing your turkey, you can contaminate other foods with its foodborne pathogens.

“USDA recommends that you do not wash your turkey,” said Wendy Mihm, a director of food safety education at the U.S. Department of Agriculture. “It risks cross-contamination, you can get those turkey juices in and around your sink.”

We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey. We've done the math for you — check out the chart below to determine both turkey cook times and estimated servings (with leftovers!).

Cooking the turkey to a safe temperature – 165 F or hotter – kills bacteria on the surface of the turkey. Live turkeys contain a diverse array of bacteria and other organisms on their feathers, skin, feet and intestinal tract.

Do you wash or don't wash turkey? ›

Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.

Never wash your turkey or other poultry – this is because harmful bacteria can splash onto worktops, dishes and other foods. Thorough cooking is the only way to destroy any harmful bacteria.

Once the dry-brining waiting period is up, there is no need to rinse off the surface of your food. The meat will not be overly salty, and rinsing the surface with water will undo all of the surface-drying achieved by the dry-brine process. That, in turn, will prevent browning.

Brining a turkey (or any lean protein) in a simple salt and water solution tenderizes the meat while adding flavor and moisture that lasts even after roasting. Follow the steps below to make a basic brine and ensure that this year's bird boasts the juiciest, most tender meat to ever grace the holiday table.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

1. Pat your turkey dry. At least one day (and up to three days) before you intend to roast your turkey, start the salting process. Remove the giblets from the cavity of the turkey, then pat dry with reusable or paper towels.