Thanksgiving is Thursday and all I am thinking about is three things:  Family, Food, and Football.

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 so for all the future Thanksgiving cooks pay attention to this information.

According to Fox News, Dena Champion, a registered dietitian at The Ohio State University Wexner Medical Center says some of the most common bacteria people tend to associate with under cooked poultry is a Salmonella.  Also, poultry may carry campylobacter, E. coli, and other bacteria.

While thoroughly cooking, your turkey is an important way to stay safe from foodborne illness, you may still become ill if the bacteria has made its way to other surfaces like cutting boards, counters, towels, etc.

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 Thanksgiving turkey 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.