What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F (74°C). Cooking poultry to this temperature ensures that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, thereby reducing the risk of foodborne illness. Poultry, which includes chicken and turkey, can harbor these pathogens, and reaching this temperature is critical for safety.

When poultry is cooked to 165°F, it not only reaches a safe temperature but also typically ensures that the meat is juicy and tender, as it is optimal for fully cooking the product without overcooking it. Different types of meat have varying safe cooking temperatures, and poultry's higher requirement reflects its risk profile.