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. There’s only one time you should ever rinse your bird, according to the United States Department of Agriculture (USDA). Rinsing a raw turkey more than once won’t be able to eradicate all the bacteria, and doing so could splash and spread dangerous bacteria throughout your kitchen! Read on to find out more, and the safest way to do it.
The answer is a resounding NO! You should never rinse your turkey before cooking it In fact, doing so can actually increase your risk of foodborne illness
Here’s why:
- Rinsing doesn’t remove bacteria. The bacteria that can cause food poisoning, like Salmonella and Campylobacter, live deep inside the turkey’s muscle tissue. Rinsing only removes bacteria from the surface of the bird, not from the inside.
- Rinsing can spread bacteria. When you rinse a turkey, the water can splash and spread bacteria to other surfaces in your kitchen, like your sink, countertops, and utensils. This can contaminate other foods and surfaces, increasing your risk of getting sick.
- Cooking is the only way to kill bacteria. The only way to kill bacteria in a turkey is to cook it to a safe internal temperature of 165°F. Using a food thermometer is the best way to ensure that your turkey is cooked safely.
So, what should you do instead of rinsing your turkey? Here are a few tips:
- Thaw your turkey in the refrigerator. This will help to ensure that the turkey cooks evenly.
- Remove the giblets and neck from the turkey cavity. These can be discarded or used to make gravy.
- Pat the turkey dry with paper towels. This will help the skin to crisp up during cooking.
- Season the turkey with your favorite herbs and spices.
- Cook the turkey according to the instructions on the package.
By following these simple tips, you can help to ensure that your Thanksgiving turkey is cooked safely and deliciously.
Frequently Asked Questions
Q: What about brining my turkey? Do I need to rinse it after brining?
A: Yes, you should rinse your turkey after brining. This will help to remove excess salt from the bird. However, you should still cook the turkey to a safe internal temperature of 165°F.
Q: I’ve always rinsed my turkey before cooking Is it really that dangerous?
A: Yes, rinsing your turkey can actually increase your risk of foodborne illness. The bacteria that can cause food poisoning can spread easily when you rinse a turkey.
Q: What if I already rinsed my turkey? What should I do?
A: If you’ve already rinsed your turkey, don’t worry. Just be sure to cook it to a safe internal temperature of 165°F. You can also take steps to clean and disinfect your kitchen surfaces to prevent the spread of bacteria.
Q: Where can I find more information about food safety?
A: The USDA Food Safety and Inspection Service (FSIS) website has a wealth of information about food safety, including tips on how to safely prepare and cook your Thanksgiving turkey. You can also call the FSIS Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) for more information.
Additional Resources
Happy Thanksgiving!
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. Unless you’ve brined it—more on that below—there’s no need to rinse your turkey whether you’re roasting, frying, or smoking it. Any bacteria are eliminated when a turkey is cooked, but cleaning a turkey before cooking it allows for risky cross-contamination. Instead, take your turkey straight from the package to the roaster. To achieve crispy skin, all you need to do for “cleaning” is remove the giblets and neck from the cavity (saving them for giblet gravy, naturally!). Then, pat the turkey 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 advises “to prevent splashing, remove any other food or objects from the sink, cover the area with paper towels, and use a slow stream of water when rinsing brine off of a turkey.” Before moving the bird to a roasting pan, make sure to rinse the bird’s exterior and interior cavity with cool water and hold it up to remove any remaining water. 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.