No. USDA advises against rinsing or washing a raw turkey. Running water can splash juices onto the sink, counters, utensils and nearby food, spreading bacteria instead of removing them. Cooking the turkey to 165°F in the thickest breast, innermost thigh and innermost wing is what makes it safe. Pat the bird dry with paper towels if you want crispier skin, then wash your hands, board and tools with soap and water. Guidance follows the USDA turkey roasting guide. See the Thanksgiving guide and how to roast a Thanksgiving turkey.
Why rinsing does not help
Bacteria on raw poultry are not rinsed away reliably, and the splashes can contaminate foods that will not be cooked, such as a salad or a pie cooling nearby. USDA has long advised not to wash raw turkey, chicken or other poultry. Any bacteria that remain on the meat are destroyed when the turkey reaches 165°F, which you confirm with a thermometer, not by looking at the skin.
What to do instead
Unwrap the turkey in the sink or on a clean board if you need to drain juices, but do not run water over the bird. Remove the neck and giblets, pat the skin and cavities dry with paper towels, and put those towels straight in the trash. Season the turkey, set it on a rack, and wash your hands with soap for 20 seconds. Clean the sink, faucet, counter and cutting board with hot, soapy water, then sanitize if that is part of your usual kitchen routine. Related: turkey internal temperature, how long to cook a turkey, and how long to thaw a turkey.
Keep raw turkey and its juices away from ready-to-eat foods. Use a separate board for the raw bird, or wash thoroughly before you slice bread, fruit or cooked leftovers.
If juices spilled in the sink, wash the basin and faucet with hot, soapy water before you use the sink for anything else. Keep pets and kids away from the raw bird and the trash that holds the used paper towels.
Frequently asked questions
Should I rinse a turkey before roasting?
No. USDA says not to wash or rinse raw turkey. Pat it dry, then cook it to 165°F.
What about rinsing after brining?
If you wet-brined the turkey, follow your recipe, but still avoid splashing. Many cooks simply pat a brined bird dry. Cooking to 165°F remains the safety step.
How do I get crisp skin without rinsing?
Pat the skin dry, let it air-dry briefly in the refrigerator if you have time, and roast it on a rack. Dry skin browns better than wet skin.
Helpful kitchen tools
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — Move the patted-dry turkey straight onto a rack in a shallow pan.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Safety comes from 165°F, not from rinsing.
- Reynolds Kitchens Turkey Oven Roasting Bags, Holds Up to 24 lbs, 2ct — If you thaw in cold water, keep the turkey wrapped so water does not touch the meat.
- ThermoPro TP01B Instant Read Meat Thermometer — A second thermometer is useful for checking all three spots.
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