What temperature should poultry be cooked to in order to ensure it's safe to eat?

Cooking poultry to a temperature of 165°F (73.9°C) is crucial for ensuring that it is safe to eat. This temperature is the threshold established by food safety guidelines to effectively eliminate harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry. When chicken or turkey reaches this temperature, the meat is not only safe but also retains its moisture and flavor when cooked properly.

The significance of this specific temperature lies in its ability to kill pathogens rapidly, thereby preventing foodborne illnesses. It's important to use a food thermometer to accurately measure the internal temperature of the thickest part of the poultry, avoiding bones where heat distribution may be uneven.

Cooking poultry at temperatures lower than 165°F can pose significant health risks, as pathogens may survive and lead to food poisoning. Cooking at higher temperatures, while safe, may also result in drier meat if not monitored carefully, which is why 165°F is the recommended standard for both safety and quality in poultry preparation.