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).

According to the U.S. Department of Agriculture, washing that raw turkey can actually lead to cross-contamination and make you and your Thanksgiving guests quite sick.

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.

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.

Roasting the bird slowly, at a lower temperature is the best way to achieve tender meat. You should still prep the bird with butter, salt, and pepper, as described above (or dry-brine it). To cook, set your oven to 325°F and roast for 3½ to 4 hours for a 12- to 14-pound bird.

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.

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

Can turkeys see laundry detergent? ›

And the more often clothing is washed with these detergents, the more UV residue they accumulate. This is also sometimes true for brand new clothing, even camo gear. Anyone wearing camo clothing or old favorites that have been washed many times almost glow to the eyes of turkeys.

This method is best for achieving crispy skin—but if you want an extra-juicy bird, consider the wet brine. Wet-brining involves soaking a turkey in a saltwater solution overnight, resulting in an incredibly flavorful bird, plump with moisture.

Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

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