Washing anything makes it cleaner and
safer, right? Not necessarily.
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. 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.
Be sure to wash your hands with warm
water and soap for 20 seconds. This simple, but important step can help keep
you and your guests safe from foodborne illness. If your raw turkey or its
juices come in contact with kitchen surfaces, wash the counter tops and sinks
with hot, soapy water. For extra protection, surfaces may be sanitized with a
solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of
water. Be sure to let those areas dry thoroughly.
The only way to destroy bacteria on your
turkey is to cook it to a safe minimum internal temperature of 165 °F as
measured with a food thermometer. Some chefs prefer to cook to a higher
temperature for flavor and texture. Therefore, you don’t need to wash your
turkey, but you will need a food thermometer on Thanksgiving Day. Remember to
check the turkey’s temperature in the innermost part of the thigh and wing, and
the thickest part of the breast to be sure it is free of illness-causing
bacteria.
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