Researchers say turkey sales are up more than 20-percent from a year ago.
Public health officials say the risk of Salmonella or one of the other bacterial infections is more likely than the Avian Flu in the U.S. and the Department of Agriculture reports no cases of the virus domestically.
To make sure your risk for Salmonella stays at a minimum ... Health officials remind you of the "two hour rule" ... don't leave perishable food out at room temperature more than two hours
-Wash your hands for 20 seconds with soap and water.
-Clean and sanitize food-contact surfaces often.
-Thaw your turkey properly by leaving it in a refrigerator for a few days .. .or placing it under cool running water.
-If you're on a deadline... put it in the microwave and cook it immediately.
-Left-over turkey and stuffing should be stored separately in shallow dishes or platters.