What is the minimum temperature required for cooking poultry such as chicken or turkey?

The minimum temperature required for cooking poultry, such as chicken or turkey, is 165°F. This temperature is critical because it ensures that harmful bacteria, particularly Salmonella and Campylobacter, which are often found in poultry, are effectively killed. Cooking poultry to this temperature not only guarantees food safety but also helps avoid foodborne illnesses that can result from undercooked meat.

This cooking guideline is standardized by food safety authorities, including the USDA, to provide a safe cooking environment in both home and professional kitchens. Cooking at or above this temperature assures that the poultry is safe to eat, reaching a point where it is no longer just the appearance but the internal temperature that confirms it is thoroughly cooked and safe for consumption.