Is there any risk of illness from eating turkey?

Yes, there is. The primary culprits are campylobacter and salmonella, the two leading causes of bacterial disease in poultry. The good news is that both bacteria types are destroyed when turkey is cooked to an internal temperature of 165°F. The bad: Improper handling prior to cooking may spread either pathogen to counter tops and other surfaces, potentially resulting in cross-contamination of food, plates, utensils, and the like.
 
Campylobacter, which resides in the intestines of turkey and other warm-blooded animals, is one of the most common bacterial sources of diarrheal illness in the United States. In severe cases, complications can include meningitis.
 
Although some 2,000 strains of salmonella exist, Salmonella Enteritidis is the type most commonly associated with turkey. Like campylobacter, the pathogen resides in the intestinal tracts of turkey and other warm-blooded animals. Most people experience diarrhea, abdominal cramps, and fever within eight to 72 hours after consuming salmonella-tainted food.
During processing, campylobacter and salmonella may be transferred from intestine to muscle meat. Although poultry processors must adhere to food-safety protocols to ensure packaged product is pathogen free, salmonella has proved an especially tough nut to crack.
 
In addition, turkey may be subject to pathogenic and/or spoilage bacteria if not stored at a temperature of 40°F or less or if stored at an accepted temperature for an extended period. Spoilage bacteria generally aren't harmful, though large numbers can adversely affect taste, texture, and odor.
 
Source(s):
Suite101.com "Tips for a Salmonella-Free Thanksgiving
Environment, Health and Safety Online