- Washing your turkey may seem like a good move, but it can actually spread bacteria.
- This step is not only dangerous, it’s unnecessary, as the cooking process kills bacteria.
- For a safe holiday, cook your bird thoroughly and store leftovers promptly.
Thanksgiving is more than just a holiday. It’s a celebration of togetherness, tradition and, above all, an epic meal. The kitchen buzzes with chatter, recipes handed down from relatives make their yearly comeback, and everyone pitches in to create the perfect feast. Amid the peeling, chopping and basting, we’re all united by one goal: Serving up a delicious and safe dinner our loved ones will remember.
But even in the most seasoned kitchens, some old habits are hard to shake – especially those that have been passed down for generations or you’ve heard are a must for a successful feast.
Surprisingly, one of the most common and well-meaning rituals could actually be putting your family at risk for illness. And that’s washing the turkey before it goes in the oven. Shocking, we know, yet it’s true.
Here’s why it’s time to retire this all-too-common holiday cooking mistake.
Here’s Why You Shouldn’t Wash Your Turkey
For many of us, rinsing a raw turkey under the kitchen faucet feels like a non-negotiable step in Thanksgiving prep. The logic seems sound: Wash away any germs or sliminess before seasoning and roasting. But organizations, like the U.S. Department of Agriculture (USDA), have been advising against this practice for years.
Let’s explore the key reasons why you should skip this step for good.
It Can Spread Bacteria
“Washing your turkey increases the spread and risk of Salmonella,” says Kimberley Rose-Francis, RDN, CDCES. This is the most significant reason to avoid washing your turkey. When you place a raw turkey under running water, the water doesn’t just rinse the bird; it splashes. These tiny, invisible water droplets can contaminate countertops, cutting boards, utensils and other foods.
This process is called cross-contamination. How does it happen? “The splashing of water can aerosolize bacteria, spreading it around your kitchen environment,” says Toby Amidor, M.S., RDN. So, the minefield of poultry germs from your sink can end up on your countertop, where they can easily be spread to other foods you may be preparing. For instance, you might then place a salad bowl on that counter or chop vegetables on a cutting board that was exposed to this bacteria. Suddenly, bacteria from the raw turkey have found their way into foods that won’t be cooked, creating a significant risk for your guests.
And those bacteria can spell trouble long after your Thanksgiving dinner is over. The Centers for Disease Control and Prevention (CDC) has found that 1 in 7 people who wash their poultry in the sink still have bacteria lingering in their sinks even after cleaning them.
Cooking Kills the Bacteria Anyway
The primary concern with raw poultry is the potential presence of harmful bacteria, like Salmonella and Campylobacter. Many people believe that washing the turkey helps to remove these pathogens. However, water is not effective at eliminating these microscopic bacteria. These germs are surprisingly resilient and can cling to the bird’s surface and hide in its crevices. So, no amount of water will wash them all away.
The only way to ensure your turkey is free of harmful, live bacteria is to cook it to the correct internal temperature as heat is the most effective tool for killing pathogens. As Amidor notes, “visual cues like the color do not ensure that the turkey is properly cooked and that potentially pathogenic bacteria are destroyed to safe levels. The only way is by checking the minimum internal temperature, which is 165°F for turkey, stuffed or not.”
Speaking of stuffing your bird, the USDA cautions against this practice, as it can increase the potential for foodborne illness even more. Plus, it is more likely to make your turkey cook unevenly, and who wants that? To stay safe, they recommend preparing stuffing separately and serving it alongside your turkey. But if you must stuff it, the 165°F rule prevails.
Food Safety Habits to Follow Instead
Now that we’ve convinced you to avoid washing your turkey before you cook it, here are some proven food safety tips to keep your Thanksgiving holiday safe.
- Wash Your Hands Thoroughly: Clean your hands with soap and water for at least 20 seconds before and after handling raw turkey. This crucial step prevents germs from spreading to other ingredients, surfaces or people.
- Separate Raw Meat from Other Foods: Always use a dedicated cutting board and utensils for raw poultry and another set for fresh produce. This helps avoid cross-contamination and keeps foods that won’t be cooked safe to eat.
- Wipe Up Any Spills: While you shouldn’t wash your turkey, you do want to make sure to promptly wipe up any dripping juices from your raw bird when you unpack it. Then, sanitize any contaminated kitchen surfaces with an antibacterial cleaner.
- Use a Food Thermometer: Undercooked poultry is a recipe for foodborne illness. Use a food thermometer to be sure your turkey reaches an internal temperature of 165°F by checking the thickest part of the thigh, breast and wing. This confirms that harmful bacteria are destroyed and your turkey is safe to eat.
- Store Leftovers Quickly: Leaving leftovers on the counter for too long can allow bacteria to multiply rapidly and increases the risk of foodborne illness. To ensure your leftovers stay safe, place them in shallow, airtight containers and refrigerate or freeze them within two hours of serving.
- Don’t Leave Ingredients Out For Too Long: Like leftovers, the ingredients that will go into your meal can also spoil if they sit at room temperature for more than two hours. Before the big meal, make sure all perishable ingredients are stored safely in the fridge. Yes, it’s an extra step, but it’s one well worth taking.
Our Expert Take
Unlike eating a slice of pie on the couch while catching part of the football game, washing your turkey is a tradition that needs to be retired. This all-too-common practice can unintentionally turn your kitchen into a hazard zone, undermining all your other efforts to host a safe and healthy holiday meal.
“The risk of cross-contamination far outweighs any perceived benefit of rinsing poultry,” says Amidor. By skipping the wash and instead focusing on proper cooking temperatures, careful handling and promptly storing leftovers, you can serve your Thanksgiving dinner with confidence. This year, embrace a new, safer tradition and keep the raw turkey out of the sink. Your guests will thank you for it.
