Improperly thawed and cooked turkey was the cause of an outbreak of Salmonella Reading at a Connecticut hospital cafeteria. Turkey salad, turkey sandwiches, and chef's salad with turkey were served in the hospital cafeteria and were on the inpatient menu every day. Frozen 18-20-pound turkey breasts were routinely cooked in a slow roaster oven for 5 hours at 250 F (121 C), then for 10 hours at 160 F (71 C); however, core temperatures were not measured. After cooking, turkey dishes were kept refrigerated for up to 72 hours.