At what internal temperature should poultry be cooked to ensure it is safe to eat?

Cooking poultry to an internal temperature of 165°F is essential for food safety. This temperature is critical because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. These pathogens can cause serious foodborne illnesses if the meat is not cooked thoroughly.

The USDA sets 165°F as the minimum safe cooking temperature for all poultry products, including chicken, turkey, and duck. Cooking poultry to this temperature not only eliminates the risk of foodborne illness but also helps achieve a desired texture and flavor while ensuring the meat remains juicy and tender. Achieving this temperature can involve using a food thermometer to check the thickest part of the meat, ensuring that no part of the poultry remains undercooked.