What is the safe minimum internal cooking temperature for poultry?

The safe minimum internal cooking temperature for poultry is 165°F. This temperature is crucial because it ensures that any harmful pathogens, such as Salmonella and Campylobacter, are effectively killed. Poultry, including chicken and turkey, can harbor these bacteria, making it essential to reach this specific temperature to prevent foodborne illnesses.

Cooking poultry to 165°F not only enhances food safety but also helps maintain the quality and flavor of the meat. If poultry is cooked to a lower temperature, there remains a risk of food poisoning, which can lead to serious health issues. The USDA provides this guideline to help food handlers and cooks ensure they are preparing chicken and turkey safely for consumption.