Splish Splash! Don’t Give the Turkey a Bath

(KNSI) – Splish splash, don’t give the turkey a bath.

Meredith Carothers with the U.S. Department of Agriculture’s Food Safety Inspection Service says hosts may think washing off the Thanksgiving bird is a good idea, but it can lead to foodborne illnesses elsewhere. “We don’t recommend to wash poultry so that if [bacteria] spread in multiple places could then become a major cross contamination risk if you’re then going to prepare a salad or something that’s ready to eat in the same envoronment.”

Carothers says proper cooking will kill the bacteria on the bird, but if the bacteria have been splattered on the counter, nearby foods or utensils, it can cause major problems if the sink or anywhere that wash water may have touched, including hands, is not thoroughly disinfected.

To properly clean and sanitize any areas that may have come into contact with raw turkey, wash utensils, cutting boards, and surfaces with warm, soapy water. Air dry or wipe clean with single-use paper towels. Then, use a homemade or commercial sanitizer or disinfectant to kill the germs fully and let the surfaces air dry.

Throughout turkey prep, pay attention to the areas being touched, such as spice containers, refrigerator and cabinet handles, utensils, countertops, and cell phones, and fully clean and sanitize those touch points.

The USDA also has helpful tips on cooking turkey based on the preferred cooking method. Regardless of how the bird is cooked, insert a food thermometer into the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh to check that its internal temperature at all three spots is at 165 degrees Fahrenheit.

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