Let's dispense with the regular turkey gobbledygook that permeates the media at this time of year and get down to basics: You've got a big, raw bird sitting in your fridge, a bunch of guests coming with holiday-high expectations in tow, and you need help. Sure, you may have heard all kinds of rules, lore, and even a few horror stories, but here's what you really need to know to successfully roast a turkey on Thanksgiving.
1. Don't Wash the Turkey
This directive alone will probably shock you. And it holds true for chicken, too. Would you believe it comes directly from the super-cautious folks at the Food Safety and Inspection Service (FSIS), a division of the U. S. Department of Agriculture (USDA)? They've been advocating sparing your birds a bath for several years.
Here's why: The moment you run water on your poultry, you start spewing a mist of unwanted pathogens all over the sink and nearby items, such as your dish rack, where clean plates and flatware are probably air-drying. You probably think you are washing bacteria off the bird--but you aren't. Instead, the easiest and most effective way to eliminate bacteria is to kill them in the heat of the oven. So get that bird onto the rack in your roasting pan, and then dry it inside and out with paper towels. Or if you're brining your bird, put it directly into its salt bath (more on that next).
And don't forget to wash every surface the turkey or its juices might have touched. Use hot soapy water, and it doesn't hurt to follow up with disinfectant. When that's done, wash your hands well with warm soapy water. Pretend you're a surgeon prepping for an operation, and scrub both sides of your hands and under your nails.