***UPDATE***: Researchers at the National Turkey Producers - TopicsExpress

***UPDATE***: Researchers at the National Turkey Producers Association have determined an at home diagnostic for determining if your turkey is safe to eat. Following cooking by any method, infected turkeys will develop green colorations across the wings and thighs. This is due to a chemical produced by the virus. IF YOUR TURKEY TURNS GREEN IN THESE AREAS AFTER COOKING, DO NOT EAT IT. If it does not turn green, it is safe to eat. - See more at: nationalreport.net/millions-thanksgiving-turkeys-recalled-family-safe/#sthash.SzrFt4w6.zkbaqt6t.dpuf

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