What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is critical to ensure that harmful bacteria, such as Salmonella and Campylobacter, which are often found in poultry, are effectively killed. Cooking poultry to this temperature guarantees that the meat is safe to eat and helps prevent foodborne illnesses.

Establishing a proper internal temperature is vital for maintaining food safety standards, and 165°F is the benchmark set by food safety guidelines to ensure thorough cooking. At this temperature, not only are the bacteria destroyed, but the texture and quality of the meat are also retained, offering a safe and enjoyable dining experience.

Cooking poultry to this temperature is a best practice that applies regardless of the cooking method, whether baking, frying, or grilling. Always using a food thermometer to check for this minimum internal temperature is a fundamental part of food safety in the kitchen.