What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is critical because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which are often present in raw poultry, are effectively killed, making the food safe to eat.

Cooking poultry to this temperature guarantees that the meat is properly cooked throughout, eliminating the risk of foodborne illness associated with undercooked poultry. It's important to use a food thermometer to check the internal temperature, ensuring that it reaches this safety threshold at the thickest part of the meat, avoiding the bone for an accurate reading.

This guideline is set by food safety authorities to promote safe food handling practices, ensuring public health and safety when consuming chicken, turkey, and other poultry products.