What internal temperature should poultry be cooked to for safety?

Poultry should be cooked to an internal temperature of 165 degrees Fahrenheit to ensure it is safe for consumption. This temperature is critical because cooking poultry to this level effectively kills harmful bacteria such as Salmonella and Campylobacter, which can cause foodborne illness.

The USDA has established this guideline based on scientific research that demonstrates cooking poultry to 165 degrees not only ensures safety but also helps maintain optimal texture and moisture in the meat. At this temperature, the meat reaches a point where pathogens can no longer survive, making it safe to consume.

While some may recommend higher temperatures for certain cuts or styles of cooking, the key takeaway is that 165 degrees represents the minimum safe cooking temperature mandated for all poultry products. This standard is designed to prevent foodborne illness while ensuring that poultry remains juicy and flavorful.