What is the recommended internal temperature for safely cooking poultry?

The recommended internal temperature for safely cooking poultry is 165°F. This temperature is crucial because it ensures that harmful bacteria such as Salmonella and Campylobacter are effectively killed, making the poultry safe for consumption. Cooking poultry to this temperature is backed by food safety guidelines from organizations such as the USDA.

At 165°F, the meat reaches a temperature that allows for thorough cooking, which is essential for poultry due to its susceptibility to contamination with pathogens that can cause foodborne illnesses. This temperature applies not only to whole poultry but also to poultry parts and ground poultry.

While lower temperatures, like 145°F and 160°F, may be safe for certain cuts of meat, they do not provide the same level of assurance for poultry, where higher temperatures are necessary to ensure safety. The highest option, 180°F, is typically associated with well-done poultry, but it is not necessary for safety; in fact, cooking poultry beyond 165°F can lead to dryness. Hence, 165°F is the optimal temperature for both safety and quality.