Poultry being cooked should reach an internal temperature of:

Poultry should reach an internal temperature of 165°F to ensure that it is safe for consumption. This temperature is critical because it is high enough to effectively kill harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry products. Cooking poultry to this temperature helps to reduce the risk of foodborne illness that can arise from undercooked meat.

The guideline set by health authorities emphasizes that poultry, including chicken and turkey, must reach at least this temperature regardless of the cooking method. Utilizing a food thermometer is the most reliable way to confirm that the chicken or turkey has reached the appropriate internal temperature. This practice is essential for food safety procedures in any food handling environment, including restaurants and home cooking. By ensuring that poultry is cooked to 165°F, food handlers can protect the health of consumers and prevent potential food-related illnesses.