What is the required temperature for cooking poultry to ensure safety?

Cooking poultry to an internal temperature of 165°F (74°C) is essential to ensure its safety. This temperature effectively kills harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry products. Reaching this internal temperature enables the protein to be cooked thoroughly, reducing the risk of foodborne illnesses.

Following food safety guidelines, it is particularly critical for poultry, as undercooked chicken or turkey can lead to serious health risks. Ensuring that the thickest part of the poultry, particularly in the breast and thigh, reaches 165°F guarantees that all parts are safe for consumption.

While other temperatures listed may apply to different types of foods or cooking methods, 165°F is the standardized minimum safe cooking temperature specifically established for poultry by food safety authorities.