What is the ideal internal temperature for cooked poultry?

The ideal internal temperature for cooked poultry is 165°F (74°C) because this temperature ensures that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, making the poultry safe to eat. Maintaining this temperature throughout the thickest parts of the meat is crucial, as this is where bacteria are most likely to survive if the meat is undercooked.

Cooking poultry to this temperature not only guarantees food safety but also helps preserve moisture and texture in the meat. Poultry that is cooked to lower temperatures might not only pose a health risk but can also result in dry and less palatable meat.

In culinary practices, achieving the correct internal temperature is vital, and 165°F for poultry is widely accepted and recommended by food safety agencies. This temperature allows chefs and home cooks alike to serve poultry dishes with confidence in their safety and quality.