What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is established at 165°F (74°C). This specific temperature is critical to ensure that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature not only safeguards against foodborne illnesses but also ensures that the meat is fully cooked, yielding both safety and optimal taste and texture.

Following the recommended cooking temperature guidelines is vital in food safety practices, as insufficient cooking can lead to serious health hazards. Poultry, including chicken and turkey, requires this higher temperature because of the nature of the pathogens that can be present in raw poultry products. Cooking to this temperature helps to mitigate these risks effectively.