Essential Food Safety Tips: Why You Should Never Wash Your Turkey Before Cooking

As Thanksgiving approaches, food safety experts emphasize the importance of handling turkey properly. The Centers for Disease Control and Prevention (CDC) warns that raw turkey can carry harmful bacteria. Each year, approximately 48 million Americans fall ill due to foodborne pathogens, leading to 128,000 hospitalizations and around 3,000 deaths.

Essential Food Safety Tips

One of the critical food safety tips is to avoid washing your turkey. Washing raw poultry can spread bacteria, leading to cross-contamination of clean kitchen surfaces. Instead, thoroughly cooking the turkey is sufficient to eliminate any harmful pathogens.

Safe Handling Practices for Turkey

• Keep raw turkey separate from other foods, especially fruits and vegetables.
• Wash hands, utensils, and surfaces with warm, soapy water for at least 20 seconds after handling raw turkey.
• Store the turkey in a leak-proof container on the bottom shelf of the refrigerator to prevent juice contamination.

Proper Storage and Thawing

Always store raw turkey at safe temperatures. If you purchase frozen turkey, thaw it in the refrigerator overnight, avoiding the counter to prevent bacteria growth. Use thawed turkey within 48 hours and never refreeze it.

Preparation Tips

Before handling raw turkey, prepare all ingredients. Invest in two cutting boards: one for raw meat and another for produce. Use separate utensils for raw and cooked ingredients. Wash hands both before and after preparing the turkey.

Cooking the Turkey Safely

To ensure the turkey is cooked properly, use a reliable meat thermometer. The thickest part of the breast should reach 155 degrees Fahrenheit. Carry-over cooking will bring it to a safe 165 degrees while maintaining juiciness.

By following these essential food safety tips, you can minimize the risk of foodborne illness this Thanksgiving, allowing everyone to enjoy the holiday meal safely.