What is the correct temperature for cooking poultry?

The correct temperature for cooking poultry is 165°F (73.9°C) because this temperature ensures that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in raw poultry, are effectively killed. Cooking poultry to this internal temperature not only guarantees food safety but also helps in maintaining the quality and moisture of the meat, preventing it from becoming dry.

Cooking poultry to 165°F is a standard guideline established by food safety authorities, including the USDA, and it applies to all types of poultry products, including whole birds, parts, and ground poultry. This temperature should be measured at the thickest part of the meat, ensuring that heat has penetrated sufficiently.

Higher temperatures, such as 180°F, are typically found in recipes for certain cooking methods, but the minimum safe cooking temperature remains at 165°F for safety reasons. Cooking poultry below this minimum can result in foodborne illnesses, which can pose serious health risks.