What is the correct internal temperature for cooked poultry?

The correct internal temperature for cooked poultry is 165°F. This temperature is crucial for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses, are effectively killed during the cooking process. Cooking poultry to this temperature helps ensure that it reaches a safe level, allowing the meat to be both safe to eat and flavorful.

Many guidelines, including those from the USDA, specifically state that all poultry products, including whole birds and parts, need to reach this temperature to eliminate the risk of foodborne pathogens. Cooking poultry to 165°F ensures that the meat is no longer pink, the juices run clear, and the texture is firm, further indicating proper cooking. This knowledge is essential for anyone handling food, as it helps prevent foodborne illness outbreaks and ensures food safety.

While other temperatures, like 145°F, 160°F, and 170°F, may be appropriate for different types of meats or for certain cooking methods, they do not provide the same level of safety when it comes to poultry, making 165°F the standardized guideline for fully cooked chicken and turkey.