What is the required internal cooking temperature for poultry?

The correct internal cooking temperature for poultry is 165°F. This temperature is essential to ensure that harmful pathogens, such as Salmonella and Campylobacter, are effectively killed, making the poultry safe to consume. Cooking poultry to this temperature helps prevent foodborne illnesses that can arise from undercooked chicken or turkey.

While lower temperatures like 145°F, 155°F, or even 175°F might sound sufficient, they do not guarantee the same level of safety as 165°F. For example, at 145°F, poultry may remain at an unsafe temperature long enough for pathogens to survive, while 155°F also does not ensure that all bacteria are eradicated in a timely manner. Cooking poultry to 175°F will certainly ensure it is safe, but it may lead to a drier texture than preferred. Therefore, 165°F strikes the best balance between safety and quality in poultry preparation.