What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is critical to ensure that any harmful bacteria, such as Salmonella or Campylobacter, are effectively killed during cooking. Poultry, including chicken and turkey, can harbor these pathogens, which can lead to foodborne illness if the meat is not cooked to a safe temperature.

Cooking poultry to at least 165°F ensures that it reaches a state where it is safe to eat. This temperature guideline is supported by the USDA and is based on extensive food safety research. Cooking poultry to this temperature not only protects consumers but also maintains the quality and safety of the meat.

Although other temperatures listed may be appropriate for different types of meat or dishes, poultry specifically requires that 165°F minimum to achieve food safety. It is important to use a food thermometer to accurately measure the internal temperature of the meat in the thickest part, often located near the bone, to ensure even cooking and safety.