Perhaps the biggest part of Thanksgiving is the turkey, but you’ll want to be sure the bird you’re feasting on is cooked properly. Dena Champion, a registered dietitian at The Ohio State University Wexner Medical Center says, “The most common bacteria people tend to associate with undercooked poultry is Salmonella. However, poultry may also carry campylobacter, E. coli, and other bacteria.” The Center for Disease Control and Prevention (CDC) says each year in the U.S., roughly 1.2 million people are sickened by Salmonella, and an estimated 23,000 are hospitalized. To keep your bird free of bacteria you’ll want to ensure its internal temperature reached 165 degrees Fahrenheit, and you should only eat leftover turkey three to four days after Thanksgiving, and that’s only if you store it properly. Leftover turkey should be put in the fridge within two hours after eating it.