Make sure all shellfish comes from an approved source. Buy your turkey any time, but keep it frozen until just before cooking. Cook a thawed turkey as soon as possible. Serve a pre-cooked turkey within one or two hours after it's removed from the oven. Juices should be clear, not pink.
Poultry is a notorious source of bacteria that cause illness.
Wash your hands, pots, sink, cutting boards, and anything else that has touched raw turkey in warm water containing one capful of household bleach for each gallon of water used. For more information about safe food sanitation practice, call me at 6-5976. Terry Allmond of the Office of Safety and Health Protection is ORNL's food service sanitation program manager.