What is the minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 165°F. This temperature is crucial for ensuring that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, thereby reducing the risk of foodborne illness. Poultry, including chicken and turkey, needs to reach this temperature, which applies to all parts of the bird and specifies that it should be maintained for a minimum duration to ensure safety.

Culinary guidelines emphasize this temperature to promote safe cooking practices and protect consumers. By ensuring poultry reaches 165°F, food handlers can provide a safe product that is free from pathogens, thereby meeting food safety standards and protecting public health.