What is the recommended internal temperature to safely cook poultry?

The recommended internal temperature to safely cook poultry is 165°F. This temperature is critical because it is the point at which harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, reducing the risk of foodborne illness. Cooking poultry to this temperature ensures that both the meat and any juices reach a safe level.

Cooking at lower temperatures, such as 145°F or 160°F, may not ensure the complete destruction of pathogens, leaving the poultry potentially unsafe to eat. While 180°F is often associated with well-done poultry, it is not necessary to reach this temperature for safety. Overcooking can lead to dry and unappetizing meat. Thus, 165°F is the scientifically established and safest internal temperature for poultry.