5 Turkey Blunders to Avoid This Thanksgiving

Cut out these turkey errors for a perfect feast.

While turkeys are often the star of Thanksgiving, they can be quite temperamental. Easily undercooked or overcooked, these hefty birds require careful planning from selecting them to the final carve at the dinner table.

When handling raw poultry, it's essential to take precautions to avoid the spread of harmful bacteria. Whether it's your first turkey or you've been roasting for years, avoid these common mistakes this Thanksgiving.

1. Buying a fresh turkey too early.

Most supermarket turkeys are frozen and can be bought up to two weeks ahead and stored in your freezer. If you opt for a fresh turkey, buying it too far in advance can lead to spoilage before you're ready to cook. Vacuum-sealed fresh turkeys only stay good in the fridge for about three days. In the rush to get your bird, you could end up with one that's no longer safe to use by Thanksgiving Day.

Solution: Reserve your fresh turkey at the supermarket about two weeks ahead of time. Pick it up two days before cooking and store it in the fridge until you're ready to prepare it.

2. Thawing your turkey on the kitchen counter.

Thawing a turkey in the fridge can take up to four days, with 24 hours needed for every 5 pounds. If you forgot to plan ahead and need to speed up the process, you might be tempted to thaw your turkey at room temperature. However, this method can cause bacteria to grow, posing a serious food safety risk and ruining your Thanksgiving meal.

Solution: Ideally, thaw your turkey in the fridge well in advance. If you're in a pinch, you can safely thaw it using cold water or in the microwave on the day of cooking. Learn more about safe thawing techniques for frozen turkeys here.

3. Washing your turkey.

You might think rinsing your turkey removes bacteria, but it actually spreads germs. Water splashes from the turkey can contaminate your sink, counters, clothing, and nearby surfaces, leading to cross-contamination.

Solution: Skip rinsing your turkey. Simply remove it from the packaging and transfer it straight to the roasting pan. The one exception: this is the ONLY time you should wash a turkey.

4. Not drying the turkey.

A turkey with wet skin will result in a soggy, lackluster exterior. The key to achieving golden, crispy skin is ensuring the bird is thoroughly dried before cooking.

Solution: For perfectly crisp, golden skin, gently pat the turkey dry with paper towels once removed from the package. Don’t forget to dry the inside of the cavity as well.

5. Failing to sanitize your kitchen surfaces properly.

Handling a large turkey can make it difficult to avoid contamination on various surfaces. You might be tempted to reuse cutting boards or utensils, but even a quick rinse won’t eliminate all bacteria. It's essential to thoroughly sanitize everything that comes into contact with raw turkey—counters, utensils, sinks, and your hands—to prevent cross-contamination.

Solution: Clean and sanitize all surfaces that come into contact with raw turkey, and be sure to wash your hands after each handling. Use a fresh towel to dry your hands, as an unclean towel may carry bacteria from countertops or other areas. Always prep raw turkey on a separate surface, like a cutting board, to avoid cross-contamination with other foods. Any tools or utensils used with the turkey should be thoroughly washed in hot water, preferably in a dishwasher, to ensure full sanitation.