As Thanksgiving approaches many home cooks are preparing to roast a turkey for the big feast. But before you pop that bird in the oven there’s an important question you need to address should you rinse the raw turkey before cooking it or not?
The answer is not as straightforward as you may think. According to food safety experts, washing or rinsing a turkey before roasting can actually do more harm than good. Here’s a look at whether you should be rinsing your bird, the one exception to the rule, and how to prep your turkey for a delicious, bacteria-free holiday meal.
The Case Against Rinsing Raw Turkey
The United States Department of Agriculture (USDA) explicitly recommends against rinsing raw turkeys before cooking them. This applies whether you are roasting, smoking, deep frying or preparing the turkey in any other way.
Here are three key reasons why rinsing is ill-advised:
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It Doesn’t Remove Bacteria – There are naturally occurring bacteria present on the surface of raw turkeys. Unfortunately, quickly running the bird under water does not remove or kill these potentially dangerous pathogens The only way to destroy them is through proper cooking
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Splashing Spreads Germs – When you rinse a turkey, water droplets inevitably splash around your sink and counter. This splashing spreads bacteria up to three feet around your work area. These germs can quickly contaminate other foods.
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Cooking Kills Bacteria – Thoroughly cooking the turkey to an internal temperature of 165°F is what ultimately kills any harmful bacteria lurking on the raw meat Rinsing simply cannot sanitize the bird as effectively as heat does
The One Exception: Brined Turkeys
There is one scenario in which rinsing a raw turkey makes sense: if the bird was brined before cooking.
Brining, or soaking the turkey in a saltwater solution, adds tremendous moisture and flavor. But it also leaves the meat very salty. Rinsing a brined turkey removes some of the excess salt for a better balanced end result.
Even then, rinse a brined bird with care to avoid cross-contamination:
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Clear off all other items from the sink and surrounding counters.
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Line the sink with paper towels to control mess.
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Rinse the cavity and outer surfaces under a gentle stream of cool water.
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Allow water to drain thoroughly before transferring the turkey to roasting pan.
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Discard paper towels, sanitize the sink, and wash hands properly after rinsing.
How to Prepare Turkey Safely
Since rinsing is an unnecessary and potentially hazardous step, how should you go about prepping raw turkey for the oven? Follow these tips from the USDA:
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Remove giblets/neck – Discard the organs and neck tucked inside the turkey cavity. These can be used to make gravy.
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Dry the skin – Pat the turkey dry inside and out with paper towels. Dry skin crisps up better.
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Season as desired – Coat the bird with olive oil, rubs, herbs, etc. Get creative with flavors!
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Truss legs – Tie the legs together with twine so they don’t overcook compared to the breasts.
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Use a meat thermometer – Cook until the thickest part of the breast reaches 165°F. Temperature is what matters most for safety.
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Refrigerate leftovers promptly – Slice turkey meat from the carcass and store leftovers within 2 hours.
Follow this simple turkey prep process, ignore any advice to wash the raw bird, use a food thermometer religiously, and your holiday turkey will be perfectly golden brown, deliciously juicy and safe to enjoy. Gobble gobble!
Frequently Asked Questions About Rinsing Turkey
Many myths persist around whether you should rinse a turkey before roasting. Here are some common questions answered:
Should you rinse just the cavity or the outer skin too?
Do not rinse either the cavity or outer skin of an unbrined turkey. Only rinse a brined turkey.
Does rinsing help crisp up the skin?
No, rinsing does not impact skin crispiness. Dry skin and proper cooking temperature lead to crispy turkey skin.
Can I just quickly rinse to get rid of some bacteria?
Even a quick rinse spreads bacteria around. It’s best not to rinse the bird at all unless brined first.
If I rub the turkey with oil or broth, do I need to rinse it off?
You do not need to rinse off oils, broths, or marinades rubbed on the turkey skin prior to roasting.
What about using lemon, vinegar or bleach to sanitize?
Washing poultry with anything, including vinegar, lemon or bleach, is ineffective and risky. Stick to thorough cooking.
Should I rinse a kosher or halal turkey?
The recommendations apply equally to all turkeys. Do not rinse kosher, halal or conventionally processed birds.
The Bottom Line
Resist the temptation to rinse raw turkey before roasting or cooking it, outside of brined birds. Thoroughly cooking the meat to 165°F is the only way to eliminate bacteria. Keep your preparation area sanitized, promptly refrigerate leftovers, use a food thermometer, and your holiday turkey will be perfectly safe.
Here’s more turkey cooking safety tips from the CDC:
- Frozen raw turkey should be stored in the freezer until you are ready to thaw it. Make sure your freezer is at 0˚F or below. Don’t store a turkey in a place where you can’t closely monitor the temperature, such as in a car trunk, a basement, the back porch, or in snow.
- Fresh raw turkey can be stored in the refrigerator 1 to 2 days before cooking.
Cook Stuffing Thoroughly
It’s safest to cook stuffing in a casserole dish instead of inside your turkey. Cooking stuffing in a casserole dish makes it easy to be sure the stuffing is thoroughly cooked. If you do cook stuffing in the turkey, put the stuffing in the turkey just before cooking.
With either cooking method, use a food thermometer to make sure the stuffing’s center reaches 165°F. Germs can survive in stuffing that has not reached 165°F. If you cooked the stuffing in your turkey, wait 20 minutes after taking the bird out of the oven before removing the stuffing. This allows the stuffing to cook a little longer.