As Thanksgiving approaches, one age-old kitchen debate always seems to resurface: should you wash the turkey before cooking it?
The answer, according to food safety experts, is a firm no.
Why You Shouldn’t Wash Your Turkey
The United States Department of Agriculture (USDA) advises against washing raw poultry, including turkey. Rinsing the bird may seem like a way to clean it, but doing so actually increases the risk of spreading bacteria. When water splashes from the sink, it can carry raw poultry juices onto countertops, utensils, and other foods — contaminating your kitchen before the turkey ever hits the oven.
Instead of washing the bird, the USDA emphasizes the importance of washing your hands thoroughly before and after handling the turkey or its packaging. This simple step helps prevent foodborne illnesses without turning your kitchen into a contamination zone.
Germs Are Normal — and Cooking Kills Them
It might sound unsettling, but bacteria such as Salmonella and Campylobacter are commonly found in the intestines of healthy poultry and are legally permitted on raw turkey and chicken. The key assumption behind food safety guidelines is that no one eats poultry rare — proper cooking eliminates harmful bacteria.
To safely prepare your holiday bird, the USDA recommends cooking it to an internal temperature of 165°F (74°C). Use a food thermometer to check the temperature in the thickest parts of the turkey — the breast, thigh, and wing — to ensure the entire bird is safe to serve.
What You Can Wash
While your turkey should stay far away from the sink, it’s perfectly fine — and encouraged — to wash your cranberries, potatoes, green beans, and other fresh produce. Just make sure to keep raw poultry and produce preparation areas separate.
So this Thanksgiving, skip the turkey rinse. Your kitchen — and your guests — will be safer for it.
