What are the proper internal cooking temperatures for poultry?

The proper internal cooking temperature for poultry is 165°F (74°C). Cooking poultry to this temperature is crucial to ensure that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. This temperature is recommended by food safety guidelines, including those from the USDA and the FDA, as it ensures that the meat is safe to consume while preserving its quality and juiciness.

It's important to note that while other temperatures listed are appropriate for different types of food or varying cuts of meat, they do not meet the necessary standard for poultry. For example, 145°F (63°C) is safe for cooking fish but insufficient for poultry, and 155°F (68°C) is often the minimum requirement for ground meats rather than whole birds or larger cuts. Cooking poultry to 175°F (80°C) is generally unnecessary and may result in drier meat, as it surpasses the requirement for safe consumption. Therefore, 165°F (74°C) is established as both a safe and optimal temperature for cooking poultry.