What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is crucial because it ensures that any harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. Cooking poultry to this temperature is important for food safety and helps to reduce the risk of foodborne illnesses.

Beyond just safety, reaching this temperature ensures that the meat is cooked evenly and thoroughly, maintaining a texture that is palatable and safe for consumption. It's also vital for cooking other forms of poultry products, such as stuffing, which could also harbor bacteria if not properly cooked to this standard.

Other temperatures listed, such as 145°F or 155°F, are not sufficient for poultry and could leave the meat potentially unsafe to eat. The higher temperature of 180°F, while safe, is excessively high for most pieces of poultry, which can lead to dry or overcooked meat. Thus, 165°F is the established standard that balances safety and quality for poultry cooking practices.