I’ve followed this recommendation for all meats without issue. If you can’t trust the residual juice, then go to a butcher you CAN trust.

I only pat dry. Besides, the majority of well-prepared birds should be wet-brined prior to cooking, so what does residual juice do? The main rule is to pat dry before preparation (pre-cook, or post-cook if sous vide), which applies to nearly all protein.

That said. The fact the CDC is recommending this practice has me wary this holiday…