Cleaning out the inside cavity of a turkey is an important step before roasting or cooking the bird Properly prepping the turkey by removing the neck, giblets, and other internal parts will ensure food safety and allow you to season and stuff the turkey if desired Here is a complete guide to safely and effectively cleaning out a whole turkey.
Remove the Giblets and Neck
When you purchase a whole turkey from the grocery store, it will come with the neck and giblets (liver heart, gizzard) tucked inside the cavity. These are typically wrapped in a small paper or plastic bag. Reach your hand inside the cavity and pull out the bag of giblets and the neck. Discard the bag and set aside the giblets and neck if you want to use them for making gravy or stock.
It’s important to fully remove all internal parts before cooking for proper food safety. Any remaining organ meat or the paper bag could contaminate the edible meat during roasting.
Rinse the Cavity if Brined
If you soaked your turkey in a salt-based brine before cooking, you’ll want to rinse the cavity before roasting. This removes any excess brine solution. Avoid rinsing non-brined turkeys, as this can splash harmful bacteria around your kitchen.
To rinse a brined turkey:
- Clear your sink of any other items and line with paper towels.
- Hold the turkey under a gentle stream of cool water, both outside and inside the cavity.
- Drain the cavity well by holding the turkey upside down over the sink.
- Dispose of the paper towels and thoroughly disinfect your sink.
Dry the Cavity
Use clean paper towels, a dish towel, or a turkey lifter tool to pat the inside of the turkey completely dry. Any excess moisture in the cavity can hamper crisping of the skin during roasting.
Make sure to wash your hands after handling the raw turkey.
Add Aromatics (Optional)
For extra flavor, you can stuff aromatic ingredients into the turkey cavity before roasting. Common options include:
- Herbs – Rosemary, thyme, sage
- Citrus fruits – Lemon, lime, orange
- Garlic
- Onion
- Apple quarters
The juices from these ingredients will permeate the turkey meat as it cooks, adding a lovely subtle flavor.
Truss the Turkey
Before roasting, use kitchen twine or silicone bands to
truss
or tie the turkey legs together. Cross the legs tightly and loop the string around each thigh and drumstick to secure them.
Trussing helps the turkey hold its shape better during cooking. It allows the thighs and breast to cook evenly. A trussed bird also makes for a beautiful presentation.
Apply Seasonings
Once cleaned out and trussed up, the turkey is ready for any rubs, herb butter, or seasoning blends you wish to apply. Get creative with spices, herbs, citrus zest, and aromatics to make the flavors pop.
Let the turkey sit for 30-60 minutes after seasoning to allow the flavors to penetrate before roasting.
Stuff the Cavity (Optional)
If desired, you can fill the turkey cavity with stuffing or dressing before roasting. Make sure the stuffing is fully cooked first by baking it separately while the turkey cooks. Then carefully spoon it into the cavity once the turkey has finished roasting. Never stuff raw dressing into a turkey.
After rinsing, drying, trussing and seasoning, your turkey is prepped for the oven! Roasting a cleaned out turkey results in even cooking, beautifully browned skin, and a delicious flavorful bird.
Frequently Asked Questions
Should you wash the outside of a turkey before cooking?
No, never wash or rinse the outer skin and meat of a turkey before cooking. This will spread bacteria around your kitchen. The USDA recommends taking the turkey straight from the package to the roasting pan without washing.
What if I don’t have time to thaw my turkey fully?
You can cook a partially frozen turkey, but it will take much longer. Make sure the turkey is completely thawed in the cavity so you can remove the giblets and neck. Calculate about 24 additional minutes of roasting time per pound of frozen turkey.
Can I save the giblets and neck for stock?
Absolutely! The giblets and neck make great additions to turkey stock for extra flavor. Place them in a pot with veggies, herbs and water. Simmer for 1-2 hours then strain the stock.
Should I rinse a brined turkey if it wasn’t refrigerated?
Yes, you should still rinse it. Not properly refrigerating a brined turkey can lead to bacteria growth, so rinsing will help remove some of that contamination before cooking.
What about basting a turkey while it cooks?
Basting helps keep the turkey skin moist and promotes browning. Use a turkey baster to collect juices from the pan and distribute them over the turkey every 30 minutes while it cooks.
The Takeaway
Cleaning out your turkey by removing the giblets, rinsing if brined, drying, trussing and seasoning the cavity will set you up for the perfect roasted bird. With the inside prep complete, you can sit back and let the oven work its magic!
Things You’ll Need
- Leak-proof bag
- Baking dish
- Soap
- Paper towels
Skinning a Wild Turkey
- 1 Skin the turkey if you want to grill it or fry it in separate pieces. Skinning a turkey is typically faster and cleaner than plucking it. It’s a great option if you’re planning to grill or fry your turkey in separate pieces.
- 2 Hang the turkey up at chest level. Use strong rope to tie the turkey up by both feet, attaching it to a sturdy tree branch or beam. Tie the feet up separately, so that they’re 12–18 inches (30–46 cm) apart. Tip: You can hang the turkey to any height, but keeping it at your chest-level will make for the easiest skinning process.
- 3 Remove the turkey’s beard, fan, and wings. Grasp the beard close to the body, twist it halfway around, then give it a firm tug to remove it from the breast. Set it aside or discard it, then remove the turkey’s fan by cutting the skin away from the tail. Then, move on to the wings, cutting them off at the elbow or the second joint.
- 4 Skin the tail and remove the neck. Hold the skin of the tail and start to pull it down the body. Use your hands to gently work it off around the wings and chest. Pull it down until it’s at the turkey’s neck, then stop.
- 5 Cut off the neck and skin to finish the skinning process. Use a sharp, strong knife to cut off the turkey’s head and neck, starting 1–2 inches (2.5–5.1 cm) above the neck’s connection to the body. This will also take off the extra skin and feathers that you’ve pulled down.
- Set the skin and head aside or discard them.
- 6 Remove the turkey’s innards before cooking or preserving it. To remove the turkey’s insides, carefully open up the body cavity with a knife and remove the entrails. Wear gloves to protect your hands and make sure to remove all of the lung material, which is connected to the backbone, since it can rot quickly.
- 7 Remove the legs and place the turkey in a baking dish if you want to cook it whole. If you prefer to cook or preserve your whole turkey, first cut off the legs at the knee or second joint, using a sharp, strong knife. You’ll keep the thighs and drumsticks attached but remove and dispose of the scrawnier part of the leg, which won’t have as much meat. Place it on a large baking dish if you’re ready to cook it.
- If you want to freeze your turkey, put it in 2 plastic freezer bags and seal it as tightly as possible. You can keep it for up to 7 months before using it.
- 8 Separate the breast fillets, thighs, and legs if you want to cook it in separate pieces. To cut the turkey into sections, lay it on its back and cut it along each side of the breastbone and on the inside of either wing. Pull at the breast fillet and use the knife to loosen it and lift it away from the breast bone, working from the rear to the front.
- To remove the thigh and leg of the turkey, cut through the thigh muscle at the back, then pull it up with your hand until the joint pops. Continue cutting through the thigh until you can remove it.
- If you have a smaller freezer, cutting your turkey into smaller pieces will make it easier to preserve. Put each section in 2 sealed plastic freezer bags and keep the turkey for up to 7 months before using.
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