What is the recommended safe internal temperature for cooking poultry?

The recommended safe internal temperature for cooking poultry is 165°F. This temperature is crucial because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in raw poultry, are effectively killed. Cooking poultry to this temperature significantly reduces the risk of foodborne illness, making it safe for consumption.

At 165°F, the internal tissues of the poultry reach a heat level necessary to destroy pathogens effectively while still retaining moisture and flavor in the meat. This temperature applies to all types of poultry, including chicken, turkey, and duck, as well as any poultry products that contain meat or stuffing.

Choosing a lower temperature, such as 145°F or 160°F, does not provide the same level of safety, as these temperatures may not be sufficient to eliminate the risk of bacterial contamination. Higher temperatures, like 171°F, while safe, are unnecessary and may lead to dry or overcooked meat. Therefore, 165°F is the ideal target for both safety and quality when cooking poultry.