If your roasted turkey begins by thoroughly rinsing the bird, its time to take a second look. It turns out, giving your turkey a pre-oven bath can do far more harm than good. The United States Department of Agriculture (USDA) says that rinsing a raw turkey won’t get rid of all the bacteria on it. In fact, if you try, the bacteria will splash all over your kitchen! There’s only one time you should ever rinse your bird. Read on to find out more, and the safest way to do it.
As Thanksgiving approaches, many home cooks are preparing to roast a turkey for the big feast. But before you can cook your bird to golden brown perfection there’s an important step you need to take – cleaning out the inside cavity. Properly cleaning out your turkey ensures food safety and maximizes flavor.
Why It’s Important to Clean Out the Turkey
When you purchase a whole turkey from the grocery store, it likely comes with the neck and giblets still inside the main cavity The giblets are the liver, heart, and gizzard of the turkey These are often used to make gravy, but first they need to be removed from the raw bird. Leaving the giblets inside can lead to uneven cooking. The USDA also recommends removing them right away for food safety reasons.
In addition to housing the giblets, the turkey’s cavity can harbor bacteria. While cooking will kill any harmful bacteria, you’ll still want to start with a clean cavity to prevent the potential spread of bacteria on kitchen surfaces as you prep. Rinsing out the inside of the turkey removes residue and blood, creating a clean slate for aromatics and seasoning.
How to Clean Out a Turkey Cavity
Cleaning out a turkey is a quick and simple process. Here are the recommended steps:
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Remove the giblets. Reach inside the main cavity and pull out the bag of giblets and neck. The bag may be located in the front or rear cavity. Discard the neck or set it aside for stock.
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Rinse the cavity. Place the turkey in a clean sink and use cool water to rinse out the main cavity. Let the water flow through to wash out any excess blood or juices.
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Pat the turkey dry. Use clean paper towels to pat the skin dry, inside and out. This helps achieve crispy skin when roasting.
And that’s it! The turkey is now ready for seasoning, stuffing, and 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.
Turkey Cavity Stuffing Ideas
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:
- Lemon, garlic, thyme – Fresh herbs brighten up the flavor
- Chopped apples and sage – For a hint of sweetness
- Onion and celery – Classic aromatic veggies
- Orange slices and rosemary – Citrus and pine flavors
You can loosely stuff the cavity or put ingredients into a cheesecloth bundle. Just avoid tightly packing the cavity, as this can hinder even cooking.
Safely Handling the Turkey Giblets
Since the giblets were in contact with raw poultry, proper handling is important to prevent foodborne illness. Here are some tips:
- Refrigerate the giblets right away if you plan to use them within 1-2 days.
- Cook the giblets within 2 days. To use for gravy, simmer in broth until fully cooked.
- For longer storage, freeze the giblets for up to 9 months. Thaw in the refrigerator before using.
- Always thoroughly cook giblets to 165°F as measured by a food thermometer.
After handling the raw giblets, be sure to wash any utensils, cutting boards, plates and your hands with hot soapy water. This prevents cross-contamination.
Storing the Turkey After Cleaning
Once rinsed and patted dry, it’s best to cook the turkey right away. But if you need to store it for a day or two before roasting, here are some guidelines:
- 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.
Proper refrigeration keeps your cleaned turkey safe until it’s time to roast.
Roast Your Bird for a Delicious Feast
Now that you know how to clean out your turkey, you’re ready to prep, season, and roast it to perfection. Allow 1 1⁄4 to 1 1⁄2 hours of roasting time per 4-8 pounds of turkey weight. Roast until the thickest part of the breast and thighs reach 165°F on a meat thermometer. Let the turkey rest for 20 minutes before carving.
With a clean cavity and perfectly cooked meat, your turkey will be the star of the Thanksgiving table. A simple rinse ensures your bird looks and tastes its absolute best. Enjoy this tasty tradition with family and friends!
How do 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. You don’t need to rinse your turkey unless you’ve brined it (more on that below). This is true whether you’re roasting, frying, or smoking it. Any germs on the turkey are killed when it’s cooked, but if you wash it before cooking, they could spread and be harmful. Instead, take your turkey straight from the package to the roaster. To get crispy skin, all you need to do to “clean” the turkey is take the neck and giblets out of the cavity (to save for giblet gravy, of course!) and pat it dry with a paper towel.
When should you rinse a turkey?
The only time you should ever rinse your bird is if youve brined it first. This is to remove some of the salt from the turkey. Youll want to do a little prep first, though, to minimize the spread of bacteria. The USDA says, “When rinsing brine off of a turkey, make sure to clear the sink of all other food or objects, line the area with paper towels, and let a slow stream of water flow to avoid splashing.” Make sure to rinse the bird’s outside and inside with cool water, and then hold it up to drain the water from the inside before putting it in a roasting pan. Then, toss the paper towels in the trashcan and thoroughly disinfect your sink and surrounding countertop. Finally wash your hands for at least 20 seconds with warm water and soap.
How to Clean a Turkey the EASY WAY!
FAQ
How do you clean your turkey before cooking it?
Do you clean turkey with vinegar?
How do you clean a brined Turkey?
Rinse the inside of your turkey if it’s brined. If you’re cooking a brined turkey, first empty your sink completely, then clean it with hot, soapy water and rinse it out well. Fill it with 2–3 inches (5.1–7.6 cm) of cold water, then rinse out the cavity of the turkey with a gentle stream of cool water.
How do you clean a Turkey after cooking?
To avoid cross-contamination, wash your hands and forearms with warm water and soap for at least 20 seconds after handling the turkey. Then, use hot, soapy water to clean any utensils and kitchen surfaces you used, such as the countertop or sink. Rinse with clean water afterwards.
Do I need to rinse the inside of a Turkey?
Just like with the outside of a turkey, there’s no need to rinse the cavity. All you need to worry about is removing the neck and giblets. Now, if you’re 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.
How do you clean a fried turkey?
Holding the turkey cavity-side down use a gentle stream of water to rinse out any excess blood or juices inside the turkey. Allow the water to drain out, then pat the turkey dry with paper towels. It’s important that the inside of the turkey is dried thoroughly after rinsing. Any excess moisture left inside can affect how evenly the turkey cooks.
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.
How do you clean a turkey gizzard?
These include the neck, gizzard, heart, and liver, which are often packaged in a small bag and located within the body cavity of the turkey. Once the giblets are removed, the next step is to rinse the turkey with cold water, both inside and out, to wash away any remaining blood or debris.