Though it may seem counterintuitive, washing raw poultry (such as chicken and turkey) in the sink is likely to spread bacteria rather than contain it.
Even if you make sure to thoroughly clean your sink after rinsing the bird, you still have the “splash factor” to consider: “Juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils,” according to the USDA. “This is called cross-contamination, which can make you and your guests very sick. Washing your hands before and after handling your turkey and its packaging is crucial to avoid spreading harmful bacteria.”
There’s one time, though, you should actually wash a raw turkey—and it might surprise you.
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The Only Time You Should Wash Raw Turkey
The only time you should wash a raw turkey: after wet brining. This rinses away the excessively salty brine solution, leaving you with perfectly seasoned meat and drippings. Of course, this step is optional—if you like a salty bird or if you’re making a gravy without drippings, you can skip the wash.
How to Safely Rinse a Turkey After Brining
If you’re washing your brined bird, there are a few precautions you can take to reduce the risk of cross contamination and illness.
- Save the turkey for last: By preparing foods that will not be cooked first, such as vegetables and salads, you decrease your risk of illness. According to a USDA study, 26 percent of people who washed raw poultry transferred that bacteria to their salad lettuce.
- Do the dishes: There should be no dishes in the sink or on the counters around the sink. Then clean the sink with hot soapy water and rinse it well. You want to start with a clean workspace.
- Clear the decks: Don’t have knife blocks, dish towels, sponges, vases holding spatulas, or anything else on the counter, except the roasting pan.
- Prepare the sink: Lay down a bed of paper towels around the sink to catch germs.
- Keep the roasting pan close: This way, you’re not dripping water unnecessarily.
- Use cold water for rinsing: The USDA recommends filling the sink with a few inches of cold water. Place the bird in the sink, and gently run cold (not warm) water to clean out the cavity.
- Drain correctly: Hold the bird up to drain thoroughly from the cavity into the sink, then place it carefully on the roasting rack.
- Clean up the mess: Toss the paper towels in the trash and before you do anything else. Wash the sink and countertop with hot soapy water, then follow up with a sanitizer.
- Wash your hands: After handling raw meat and poultry, the USDA recommends scrubbing your hands for at least 20 seconds with soap and water.