There are manymisconceptionssurrounding your Thanksgiving turkey , but none is more dangerous than the bomb - wash myth . Raw domestic fowl can contain grievous microbes likeSalmonella , and it ’s not rare for home cooks to rinse their meat under cool water in an effort to lave away these pathogen . The purpose may be admirable , but this is a worse turkey sinfulness than overcooking your bird or carving it before let it rest . According toAOL , rinse a in the altogether turkey with piddle is more likely to make you and your dinner party guests sick than not cleaning it at all .
When you wash out a turkey in the sink , there ’s no warrant that all of the filthy clobber on the outside of it is going down the waste pipe . In fact , the only affair rinsing does isspreadpotentially harmful microbes around . In addition to getting bacterium on you workforce and clothes , rinsing can contaminate countertop , cesspit hold , and even the surrounding airwave .
There are threemain waysto lower your chances of contractingSalmonellawhen lot with raw Meleagris gallopavo : Thaw your bird in the fridge , minimize contact with it before it goes into the oven , and give it plenty of time to fudge once it ’s in there . For the 2d part , that imply setting aside clock time to pat your turkey dry , murder the excess fatness and hide , and season it without handle anything else . To reduce the risk ofcross - taint , lap your hand frequently and wash out the plates , knives , and other tool that touched the turkey before using them again . You should also fake your dressing outside the turkey rather than thrust it inside the cavity and create aSalmonellabomb .
Once the safety aspect is taken care of , you could focus on making your turkey taste as luscious as potential . Here are sometipsfrom professional chefs on making your starring lulu shine this Thanksgiving .
[ h / tAOL ]
