What is the recommended internal temperature to safely cook poultry?

The recommended internal temperature to safely cook poultry is 165°F. This temperature is crucial because it ensures that any harmful bacteria, such as Salmonella and Campylobacter, that may be present in raw poultry are effectively killed, reducing the risk of foodborne illnesses. Cooking poultry to this temperature guarantees that the meat is safe for consumption without sacrificing quality.

Poultry includes various types of birds like chicken, turkey, and duck, all of which have tender meat and a high risk of bacterial contamination when undercooked. Achieving the recommended temperature ensures complete cooking, allowing for juicy and safe meat while preventing dryness that can occur at higher temperatures.

While temperatures like 145°F may be safe for certain cuts of meat, poultry specifically requires a higher internal temperature to address the specific bacterial risks associated with it. Cooking poultry to 180°F or above may lead to dry meat, making 165°F the ideal target for both safety and palatability.