What is the proper internal temperature for cooked poultry?

The proper internal temperature for cooked poultry is 165°F (74°C). This temperature is critical for ensuring that any harmful bacteria, such as Salmonella or Campylobacter, are effectively eliminated. Cooking poultry to this temperature helps ensure food safety, reducing the risk of foodborne illness.

When poultry reaches 165°F, it is considered safe to consume, as this temperature is sufficient to denature proteins in bacteria, making them harmless. This guideline is recommended by health organizations and food safety regulations, emphasizing the importance of reaching the correct temperature throughout the entire piece of meat, including any thick parts.

While other temperatures may be listed for cooking different meats or for different culinary purposes (such as 145°F for whole cuts of beef or pork, or even higher temperatures for other cooking styles), poultry specifically has been established at 165°F as the safest threshold for consumption. This ensures not only safety but also quality and palatability in cooked poultry dishes.