Featured Image Credit: Getty stock
Topics: Food and Drink, Health, US News, Christmas, Shopping
Joe Yates
Topics: Food and Drink, Health, US News, Christmas, Shopping
It has become sort of a Thanksgiving tradition to hear experts warn Americans not to wash their turkey while preparing for dinner.
But there is a reason culinary specialists feel the urge to do so.
Yes, people are still washing their meat before cooking it, as they believe it washes the bacteria off - which, if you know how bacteria works, it is virtually impossible to wash it off a dead bird.
Advert
If you're one of those that gives your plucked turkey a quick rinse in the sink before roasting it, then you actually could be doing more harm than good.
In the process of doing so, you risk splashing pathogens, such as salmonella, onto other kitchen surfaces, as well as the sink itself. This then increases the risk of you and your guests becoming ill; and no one wants to be sick over the festive season.
While the germs are killed off in the cooking process, the kitchen surfaces risk being left contaminated (unless you plan on putting those in the oven too).
The Centers for Disease Control (CDC) states: "Washing raw turkey can spread germs to other food."
It adds: "Federal agencies have recommended not washing turkey or chicken since 2005."
Technical information specialist at the US Department of Agriculture (USDA) Janell Goodwin explained what could happen when doing so.
“You’re actually spreading bacteria up to 5 feet [1.5 meters] away,” she told WTOP News.
“Items that you have sitting over on the other counter can be cross-contaminated with these raw juices.”
What should you do instead, I hear you ask?
Good Housekeeping's senior food editor Cathy Lo suggests that you 'pat raw poultry dry with paper towels instead'.
"Also make sure you wash cutting boards, surfaces, and hands to avoid any other cross-contamination," she went on.
In regards to how hot your turkey should be once it's done to ensure that it's properly cooked, the USDA says it should have a minimum internal temperature of 165°F throughout.
And if it's at this temperature but still a bit pink, then fear not.
The USDA writes on its website: "Turkey can remain pink even after cooking to a safe minimum internal temperature of 165°F. The meat of smoked turkey is always pink."
The USDA is full of useful advice ahead of Thanksgiving and, if you're still yet to buy your turkey before tomorrow's festivities, you should know that it's advised that you give around one pound of turkey per person.
Also, if you think you've been a bit too last minute purchasing your fresh turkey today, then you'd be wrong.
The USDA actually advises that you only buy your bird a day or two before you plan on cooking it.