At what temperature should turkey and chicken be cooked for safety?

Cooking turkey and chicken to a minimum internal temperature of 165°F is essential for food safety. This temperature is significant because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively destroyed. By reaching this temperature, the meat is not only safe to eat but also ensures that the risk of foodborne illnesses is minimized. Additionally, cooking poultry to this temperature helps maintain its moisture and flavor, as cooking at the appropriate temperature prevents drying out the meat.

While 145°F and 160°F are safe temperatures for certain cuts of meat, they are not sufficient for poultry. Cooking poultry to at least 165°F is a critical step in safe food handling practices, making it the correct answer to the question regarding turkey and chicken cooking temperatures.