An outbreak of Salmonella Enteritidis infections occurred among students and staff of an elementary school. Risk of illness was associated with eating turkey salad during the school lunch on May 10. Culture of leftover, refrigerated turkey salad, yielded Salmonella Enteritidis. The turkey had been cooked and deboned on May 9, and then refrigerated overnight a deep pan. The turkey salad was prepared by four asymptomatic food handlers. It was not clear from the report whether the food handlers were carrying Salmonella bacteria. There did not appear to be any food handling practices or equipment malfunctions that would have contributed to the outbreak.