What is the proper internal cooking temperature for poultry?

The proper internal cooking temperature for poultry is 165°F. This temperature is crucial for ensuring that poultry, such as chicken and turkey, is safe to eat. Cooking poultry to this temperature helps to effectively kill harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with undercooked poultry.

Reaching 165°F guarantees that the meat is not only safe but also helps in achieving the desired texture and juiciness. It's important to use a food thermometer to check the internal temperature of the thickest part of the meat, avoiding contact with bones, which can give a false reading.

While slightly lower temperatures may be safe for certain meats, poultry requires the higher threshold due to its susceptibility to bacteria.