What is the safe minimum internal temperature for poultry?

The safe minimum internal temperature for poultry is 165°F. This specific temperature is the threshold established to ensure that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. Cooking poultry to this temperature not only promotes food safety by destroying pathogens but also maintains the quality of the meat by ensuring it is fully cooked without becoming overly dry.

The recommendation is based on research and guidelines provided by food safety authorities, which emphasize that all parts of the poultry, including thighs, wings, and breasts, must reach this minimum temperature to ensure safety for consumption. This helps to prevent foodborne illnesses that can arise from undercooked poultry.