What is the safe internal cooking temperature for poultry?

The safe internal cooking temperature for poultry is 165°F (74°C). This temperature is critical because it ensures that harmful bacteria, such as Salmonella and Campylobacter, that can be present in raw poultry are effectively killed, reducing the risk of foodborne illness.

Cooking poultry to this temperature ensures it is sufficiently heated throughout, including the thickest parts, which is vital for food safety. Additionally, this standard is widely recommended by health organizations, including the USDA, making it an essential guideline in both home and professional kitchens to ensure safe food handling and preparation practices.

While the other temperatures listed may be safe for other types of meat or may lead to a different cooking outcome, 165°F is the specific threshold established for poultry to ensure it is safe for consumption.