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Here’s a quirky fact: water droplets from rinsing can travel faster than a sneeze. Okay, not really, but it feels that way. One study found that rinsing chicken increases cross-contamination by 26%.

You know what kills bacteria? Heat. A hot oven at 165°F deep inside the turkey. That’s your real sanitizer. Not a cold tap.

So, when you rinse, you’re essentially throwing a tiny germ party. Everyone’s invited—your sponge, your dish towel, your unsuspecting phone. No RSVP needed.

The Juicy Exception

Wait. Is there ever a reason the rinse? Maybe. If your turkey is smelly, icy, or covered in feathers (it’s a wild bird, not a store-bought one), a quick rinse is okay. But dry it immediately.

Some brine lovers skip the rinse entirely. They soak the bird in salty water for hours. That’s different—it’s intentional flavor science. Not a lazy splash-and-see.

Bottom line: if your turkey is from the grocery store, leave the faucet alone. Save the water for your potatoes.

How to Brine a Turkey: Step-by-Step Guide