Why You Should NEVER Wash Your Raw Turkey At Thanksgiving

With Thanksgiving right around the corner, families across the US are preparing for the festivities.

Kitchens across the country will soon be abuzz as hosts prepare to greet guests with the seductive smells of a classic holiday feast.

The centerpiece at most dinner tables this Thursday is set to be the turkey – stuffed, seasoned and roasted to perfection.

But home chefs – whether amateur or expert – are still being encouraged to follow one piece of essential advice.

It may comes as a surprise to many but the Centers for Disease Control and Prevention (CDC) has long advised against washing raw turkey to prevent harmful germs contaminating other foods, surfaces and utensils.

The U.S. Department of Agriculture previously wrote in a blog post: ‘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.’

Elaborating further on the risks, it shared: ‘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.’

When you rinse a turkey under the tap, microscopic droplets of contaminated water can spread up to three feet around your sink.

The official term for this is aerosolized cross-contamination and it can turn your kitchen into a minefield of bacteria – risking illness for you and your guests.

Despite the continued warnings, the issue seems to widespread across the country, with a 2020 survey finding that 78 percent of respondents still washed or rinsed their turkey before cooking.

Entrepreneur, author and lifestyle mogul Martha Stewart – who prides herself on ‘striving for domestic perfection’ – also endorses the advice.

Her own website features a warning about how rinsing raw turkey can do a lot harm than good.

‘The most effective (and only) way to destroy harmful bacteria is to cook turkey to a safe internal temperature of 165 degrees Fahrenheit,’ her website reads.

‘To check the internal temperature of your Thanksgiving turkey, always use a calibrated meat thermometer.

‘Insert the thermometer into the thickest part of the meat, making sure the sensing area is fully inside the poultry and not touching bone, fat, or the cooking surface, (as) these can cause false readings,’ the 84-year-old instructed.

‘For chicken or turkey breasts and other smaller cuts, insert the thermometer from the side rather than the top for a accurate measurement.’

After each use, wash the thermometer with warm, soapy water before using it again to prevent cross-contamination.

While the holidays are a time for indulgence they also bring an annual spike in foodborne illnesses and officials say that improper turkey preparation remains one of the largest culprits.