At what temperature should poultry be cooked for safety?

Poultry should be cooked to an internal temperature of 165°F (75°C) to ensure it is safe for consumption. This temperature is critical because it is high enough to effectively kill harmful bacteria, such as Salmonella and Campylobacter, which can be present in raw or undercooked poultry. Cooking poultry to this specified temperature helps prevent foodborne illness, which is a significant concern associated with poultry preparation and consumption.

The guidance surrounding safe cooking temperatures is grounded in food safety standards, which help ensure that all potentially harmful pathogens are eliminated. Achieving this temperature guarantees that the meat, including both the thickest parts and any stuffing, is safe to eat. It is important to use a food thermometer to accurately verify that chicken or turkey has reached this safe internal temperature, especially in the thickest parts of the meat.

Other options present temperatures that are either lower than the recommended safe level or reflect doneness for other types of meats. However, for poultry specifically, 165°F is the threshold that directly addresses safety concerns.