Turkey: Put a fork in it, it's well done  By Tamara Boatwright
Beverly Simpson hoisted the rock-hard 18-pound turkey onto the
check out counter at the grocery store and made an announcement,
"I sure hope I don't kill anyone with this thing."  Simpson,
married less than a year and a novice cook, took on the task of
preparing the Thanksgiving turkey for her family. When asked by
a fellow shopper why she took on such a daunting task Simpson
just shrugged and looked at her wedding ring, "I want to make my
husband proud of me."  Novice cook or not, Simpson probably
won't harm anyone if she properly cooks the meat.  "Overcooked
is better than undercooked," says Dr. William Watkins, medical
director of the Emergency Department of Southern Regional
Hospital.  Undercooked poultry exposes diners to campylobacter,
a bacterial pathogen that lives happily in poultry but is not
welcome at all in the human digestive tract. Campylobacter will
throw a nasty fit eight to 12 hours after being consumed. It
causes a sudden onset