No. Washing or rinsing any meat or poultry is not recommended, and actually increases the risk you will cross-contaminate germs to other foods you're preparing.
Water can splash bacteria up to 3 feet surrounding your sink, which can lead to illnesses. We call this cross contamination. The splash reaches counters, towels, and food that will never be cooked. Washing feels careful and works the other way.
It is best to move meat and poultry straight from package to pan, since the heat required for cooking will kill any bacteria that may be present. Then wash your hands, the sink, and anything the raw bird touched, with soap and water. Cooking to 165 F is what makes the bird safe; the full times are on how long to cook a turkey.
The only reason a whole turkey (or any meat or poultry for that matter) should be washed is if it was brined. Thanksgiving cooks who are purchasing a brined turkey, or brining their turkeys at home, must rinse the brine off before the turkey goes into the oven. Rinse gently, keep other food away from the sink, and clean the sink area with hot soapy water right after. Brine dates are on how to thaw a turkey you plan to brine.
USDA's third safe way is the microwave: follow your oven manual for size and timing, and cook the turkey right after it thaws. Never thaw a turkey on the counter. The outside warms up hours before the inside thaws. Bacteria grow in that warm layer.
Tell the calculator your weight and dinner time. It stamps the thaw, the oven time, and the rest. Or ask in your own words: "16 lb turkey, dinner Thursday at 5."
No. Washing or rinsing any meat or poultry is not recommended, and actually increases the risk you will cross-contaminate germs to other foods you're preparing.
The only reason a whole turkey (or any meat or poultry for that matter) should be washed is if it was brined. Thanksgiving cooks who are purchasing a brined turkey, or brining their turkeys at home, must rinse the brine off before the turkey goes into the oven.
It is best to move meat and poultry straight from package to pan, since the heat required for cooking will kill any bacteria that may be present.