Avoid cross-contamination when you prep a turkey by keeping raw juices off plates, salads, and sides, skipping a rinse in the sink, and washing your hands, board, knife, and counters with hot soapy water when the bird is in the pan. Raw poultry can carry bacteria, and those bacteria travel in drips and on wet hands. Do not rinse the turkey; see should you rinse a turkey for why. For the roast itself, see how to roast a Thanksgiving turkey safely. More safety steps are in the turkey techniques and food safety guide and the Thanksgiving guide.
Set up before you open the package
Clear a workspace, set out a roasting pan, and put a trash bag nearby for the wrapper, the giblet bag, and used paper towels. Use a cutting board that will not also be used for bread, fruit, or salad unless you can wash and sanitize it first. Paper towels are better than a sponge for the first wipe, because a sponge can spread juices around the sink. Keep children and pets away from the raw bird and the drips.
Handle the turkey, then clean
Open the package in the sink or in the pan so juices do not run across the counter, remove the neck and giblets, and pat the turkey dry with paper towels. USDA turkey guidance advises against washing raw turkey, because water splashes bacteria onto nearby surfaces. Put the bird in the pan, wash your hands with soap and water for 20 seconds, then wash the board, knife, sink, and faucet handles with hot soapy water. A sanitizing step on the counter after washing is a good idea if juices spilled. Do not put cooked meat or a fresh garnish back on the raw board.
Watch the rest of the kitchen
Change the dish towel if it touched raw juices, and keep a separate platter for the cooked turkey. Marinades that touched raw poultry need to be boiled before you use them as a sauce, or discarded. When the turkey comes out of the oven, confirm 165°F in the breast, thigh, and wing with a clean thermometer. Refrigerate leftovers within 2 hours, as {LEFTOVERS} explains. The goal is simple: raw turkey stays isolated until heat has made it safe, and everything it touched gets washed.
Frequently asked questions
Should I rinse the turkey to clean it before roasting?
No. USDA advises against rinsing raw turkey because splashes can spread bacteria around the sink and counter. Patting the skin dry with paper towels is enough.
Can I use the same cutting board for vegetables after I wash it?
Yes, if you wash it thoroughly with hot soapy water, and sanitize it if raw juices were on it. A dedicated poultry board is even simpler.
What should I do with the packaging?
Bag it and put it in the trash so juices cannot leak in the can. Wash your hands after you handle the wrapper.
Helpful kitchen tools
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A sturdy roasting pan lets you move the turkey out of the package without carrying it across the counter.
- TempPro TP19H 1-Second Digital Meat Thermometer — Use a clean thermometer later to confirm the cooked turkey has reached 165°F.
- Stasher Silicone Reusable Food Storage Bags, 4-Pack — After cooking, pack leftovers in clean bags or containers, not anything that held the raw bird.
- Pyrex Deep 9×13-Inch Glass Baking Dish with Lid — A lidded dish is useful for cooked leftovers once the raw prep is cleaned up.
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