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.

❌ DON'T Rinse the turkey. This just spreads bacteria. Pat the turkey dry with paper towels and carry on! (Exception: if you do a wet brine, you will need to rinse).

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.

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!).

Other safety precautions for prepping food

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

Some cooks may mistakenly think that rinsing poultry can help rid it of bacteria and make it safe for cooking and consumption. This is unnecessary and can actually increase the chances of your family getting sick if other food comes in contact with moisture from the raw turkey.

vinegar. The acidity of lemon and vinegar helps disinfect and. tenderize the meat, and it also provides a clean base.

Can you wash a turkey with dish soap? ›

“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.”

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.

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.

There's no harm in skipping cleaning your turkey. According to the USDA, it's impossible to wash all bacteria off the bird. In fact, cooking the turkey removes far more bacteria than rinsing ever could.

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.