We've seen some posts circulating on social media implying that the Centers for Disease Control and Prevention has called for the recall of Thanksgiving turkeys due to Salmonella concerns, so we did some digging. (Also, it should be noted that the FDA, not the CDC, would handle recalls.)

It turns out that the CDC has been investigating a Salmonella outbreak linked to the turkey industry, and while they and the Food and Drug Administration have asked turkey meat providers to take precautions and reduce Salmonella contamination, there's not yet been any mass recall of turkeys.

According to the CDC's website, 164 people infected with the outbreak strain of Salmonella Reading had been reported from 35 states as of November 5, 2018, 63 people were hospitalized, and one death was reported in California.

No single provider of meat has been identified as the source, and it is believed to be an industry-wide issue affecting several turkey products, including pet foods.

So, it Thanksgiving dinner ruined this year?

Hardly. You'll just need to do what you've hopefully done every year - wash your hands before and after handling raw turkey, and cook it to an internal temperature of at least 165°F. Also, it's much safer to thaw your turkey in the refrigerator rather than on the counter or in your kitchen sink. Plan to start thawing a day or two in advance of Turkey Day.

If you really want to go nuclear on any possible germs, deep fry that sucker. Just be careful with the hot oil.

More information on how to have a Salmonella-free Thanksgiving is available here.