What is the recommended internal temperature for poultry?

The recommended internal temperature for poultry, such as chicken or turkey, is 165°F (74°C). This temperature is crucial for ensuring that harmful bacteria such as Salmonella and Campylobacter, which can cause foodborne illnesses, are effectively destroyed. Cooking poultry to this temperature guarantees that it is safe to eat while also ensuring that it remains juicy and flavorful.

When poultry is cooked to an internal temperature of 165°F, it allows for the proper breakdown of proteins and helps retain moisture. This is why kitchen safety guidelines universally conclude that reaching 165°F is essential for poultry cooking. Other temperatures, like 145°F or 160°F, may not adequately eliminate harmful pathogens, and 180°F, while it is safe, could lead to overly dry meat, which does not provide the best quality for consumption. Thus, 165°F strikes the balance between safety and quality in cooking poultry.