Article: before you clean it. If you have enough time, you can thaw your turkey by setting it in the refrigerator for a few days, allowing 24 hours to thaw every 5 pounds (2.3 kg) of turkey. For a slightly faster thaw, place the turkey in a leak-proof bag and set it in a sink or bucket. Completely submerge it with cold water, changing the water every 30 minutes and allowing 30 minutes to thaw every 5 pounds (2.3 kg) of turkey. For the fastest method, place the turkey in a pan and use the defrost setting on your microwave to thaw it.  Keep the turkey in its wrapping, unless you’re thawing it in the microwave. If you thaw your turkey in the refrigerator, you can keep it there for up to 2 days before cooking it. If you thaw it in water or the microwave, you’ll need to start cleaning and cooking it as soon as it’s ready. Use warm water and soap to wash your hands for 20 seconds before you start handling the turkey. Roll up your sleeves and pull back any long hair as well. This will help you keep clean and avoid spreading foodborne illnesses. Carefully cut open and pull off the turkey’s packaging. Discard it in the trash can. Then, place the turkey directly into your baking pan or dish.  The fewer surfaces you let the raw turkey touch, the less you’ll need to clean when you’re done cooking. Don’t let any part of the turkey or its juices come into contact with other food items, with the exception of food cooked inside the turkey, like stuffing. If accidental contact occurs, throw away the other food. You can typically find the turkey’s neck and giblets inside the body cavity. Carefully reach inside and draw them out, leaving the inside hollow. You can either cook the neck or giblets, following a recipe, or throw them away. If you’re cooking a brined turkey, first empty your sink completely, then clean it with hot, soapy water and rinse it out well. Fill it with 2–3 inches (5.1–7.6 cm) of cold water, then rinse out the cavity of the turkey with a gentle stream of cool water. Drain the turkey by holding it up over the sink, then set it down in the roasting pan.  You don’t need to scrub or rinse the outside of the turkey at all. Place the roasting pan right next to the sink and cover the surrounding area with paper towels in case of any spillage. Washing poultry, including turkey, won’t actually do anything to remove bacteria. In fact, it can actually help spread the bacteria around your kitchen and even onto you, which can lead to illness. The safest way to prepare your turkey is to simply move it directly from its packaging into the baking dish. To avoid cross-contamination, wash your hands and forearms with warm water and soap for at least 20 seconds after handling the turkey. Then, use hot, soapy water to clean any utensils and kitchen surfaces you used, such as the countertop or sink. Rinse with clean water afterwards. For extra protection, you can sanitize kitchen surfaces with 1 tablespoon (15 mL) of liquid chlorine bleach mixed into 1 gallon (3.8 L) of water. Let these surfaces dry thoroughly before using them.
What is a summary of what this article is about?
Thaw your turkey Wash your hands thoroughly before handling your turkey. Take off the packaging and place the turkey in its baking dish. Remove the neck and giblets from inside the turkey. Rinse the inside of your turkey if it’s brined. Avoid washing the turkey if it’s not brined. Wash your hands, sink, and anything else that has touched the raw turkey.