1GirlTwinBoys Posted November 24, 2011 Share Posted November 24, 2011 (edited) We always did but I was wondering if people still do this? In some ways it seems like you would spread more germs by washing it, getting bacteria all over the sink. Just curious what others do.:) Edited November 27, 2011 by 1GirlTwinBoys Quote Link to comment Share on other sites More sharing options...
melissel Posted November 24, 2011 Share Posted November 24, 2011 I don't cook turkey, but this is what I've read about chicken--that it's not necessary to wash it and that you're possibly spreading more contamination when you do. FWIW! Quote Link to comment Share on other sites More sharing options...
RoughCollie Posted November 24, 2011 Share Posted November 24, 2011 I rinse it, inside and out, with cold water. After the bird is in the oven, I disinfect my counters and sink with a 10% bleach solution. I make it when I use it, and leave it on for 10 minutes before using paper towels to dry off the counters. Of course, they are clean to the naked eye before I spray on the bleach solution. I fill the sink with hot water and add bleach, and let it sit for 10 minutes or more. Quote Link to comment Share on other sites More sharing options...
DawnM Posted November 24, 2011 Share Posted November 24, 2011 Yes, I wash my breasts before cooking. Sorry, I couldn't resist :lol: Quote Link to comment Share on other sites More sharing options...
BatmansWife Posted November 24, 2011 Share Posted November 24, 2011 Yes, I wash my breasts before cooking. Sorry, I couldn't resist :lol: You should have left off "before cooking". :lol: I rinse it sometimes....sometimes I don't. Depends on what mood I'm in and if I wanna go through scrubbing & disinfecting a sink or not. Quote Link to comment Share on other sites More sharing options...
Laurie4b Posted November 24, 2011 Share Posted November 24, 2011 Yes, I wash a whole bird and dry it with paper towels. Then I wash and disinfect the sink. :ack2: to washing it without disinfecting afterwards. I don't do the same with the breast because it doesn't have cavities. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted November 24, 2011 Share Posted November 24, 2011 I rinsed the inside and patted it with paper towels. Then I bleached the sink. ;) I find it easier to open it up in the sink rather than the counter. I did this, too. Just dropped the whole bag it came in (from the butcher, not shrinkwrap) into the sink, rinsed the cavity, plopped it into the roasting pan and dried it with towels before buttering it all over. My sink will get cleaned by the end of the day. I don't worry too much about it. I guess because you can see the big herd of turkeys running around next door to the butcher? I also don't get too worked up about the whole chickens I buy from my Amish dairy farmer's nephew, other than trying to time it so I'm not there when they're offing the birds. (No, we have never had a food-borne illness from our kitchen. Yes, I understand that the birds were offed, I just can't eat something I've had direct impact on killing. Yes, I realize it's absurd.) Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 24, 2011 Share Posted November 24, 2011 For the best, most effective, and totally safe disinfectant ever, have two spray bottles: One with White Vinegar. The other with Hydrogen Peroxide (note, this one needs to be opaque. The brown bottles they come in usually take a standard spray top. Spray roughly equal portions of both on food prep areas. Let sit a bit. Even works on turnkeys :tongue_smilie: Bill Quote Link to comment Share on other sites More sharing options...
wy_kid_wrangler04 Posted November 24, 2011 Share Posted November 24, 2011 I clean all meat I am going to cook before cooking it. I sanitize the sink before cleaning the meat and after. Always have. That was something my mom didn't do and it grossed me out when I was growing up- she would just rinse out the sink with water before cleaning the meat :ack2: Quote Link to comment Share on other sites More sharing options...
wy_kid_wrangler04 Posted November 24, 2011 Share Posted November 24, 2011 For the best, most effective, and totally safe disinfectant ever, have two spray bottles: One with White Vinegar. The other with Hydrogen Peroxide (note, this one needs to be opaque. The brown bottles they come in usually take a standard spray top. Spray roughly equal portions of both on food prep areas. Let sit a bit. Even works on turnkeys :tongue_smilie: Bill Really?? Good to know! Thanks :D Quote Link to comment Share on other sites More sharing options...
nukeswife Posted November 24, 2011 Share Posted November 24, 2011 Even works on turnkeys :tongue_smilie: Bill As I started reading this thread I wondered if anyone would pick up on the "Turnkey" instead of "turkey" thing. Yes I rinse out my bird or bird breast before cooking it. I also have to make sure it's dried really well because we deep fry it. Wet birds and hot oil don't mix. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 24, 2011 Share Posted November 24, 2011 Really?? Good to know! Thanks :D More effective than bleach and non-toxic around food. Bill Quote Link to comment Share on other sites More sharing options...
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