According to the CDC, the second most common bacterial cause of food poisoning is Clostridium perfringens, and outbreaks occur most often in November and December. Meat and poultry are responsible for 92% of outbreaks.
To avoid poisoning yourself or your guests, CCE-Tompkins County offers tips for safe turkey handling, including: Don’t thaw the turkey at room temperature, cook stuffing separately, and refrigerate leftovers within 2 hours of cooking. For the complete list of turkey food safety tips, see here. For a version in Spanish, see here.
Image credit: Molecular microbiologists and farm owner discuss modern turkey-production practices. Photo by Stephen Ausmus, USDA ARS Image Gallery.