What is the safe minimum internal temperature for poultry?

The safe minimum internal temperature for poultry is 165 degrees F. This temperature is critical because it ensures that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, thus preventing foodborne illnesses. Cooking poultry to this temperature guarantees that the meat is safe to eat while also ensuring the best texture and moisture retention.

Poultry includes various types of birds, such as chicken, turkey, and duck, and reaching this specific temperature is a standard recommended by food safety authorities like the USDA. Cooking poultry at or above 165 degrees F not only safeguards against illness but also aligns with best practices in food preparation and handling.

While other temperatures may seem sufficient, they do not provide the same level of safety, which is why 165 degrees F is the established benchmark for safe poultry consumption.