What is the recommended internal cooking temperature for poultry?

The recommended internal cooking temperature for poultry is 165°F (74°C). This temperature is critical for ensuring that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, making the poultry safe for consumption. Cooking poultry to this temperature guarantees that the meat is fully cooked and reduces the risk of foodborne illness.

Cooking poultry to a lower temperature, such as 150°F or 140°F, may not sufficiently eliminate pathogens, which could remain and cause illness. On the higher end, while 175°F is also safe, it may lead to dryness in the meat, particularly if it includes breast meat, which is more prone to drying out at excessive temperatures. Therefore, the best practice is to adhere to the 165°F guideline, which balances food safety and maintaining the quality of the meat.