The U.S. Department of Agriculture and the Utah Department of Agriculture want you to turn up the heat on Thanksgiving and Christmas turkeys.

As a safety measure, both departments recommend cooking turkeys from five to 15 degrees hotter than usual to ensure complete cooking. This will help assure that salmonella, listeria and E-coli bacteria are killed.Instead of the traditional 155 degree interior temperature of the turkey, try 170 degrees. And instead of a 165 degree temperature at the thigh, look for 180 degrees. Oven cooking temperatures should be set no lower than 325 degrees.

The departments offer cooking tips on the meat and poultry hotline, 1-800-535-4555.