What is the recommended internal cooking temperature for poultry?

The recommended internal cooking temperature for poultry is 165°F (74°C). This temperature is crucial because it ensures that any harmful bacteria, such as Salmonella and Campylobacter, which can be present in raw poultry, are effectively destroyed. Cooking poultry to this temperature significantly reduces the risk of foodborne illness, making it safe for consumption.

While other temperatures may seem adequate, they do not guarantee the elimination of these pathogens. For instance, cooking poultry at 145°F (63°C) or 160°F (71°C) may not sufficiently destroy harmful bacteria, as these temperatures fall below the safety threshold defined by food safety guidelines. Cooking poultry to 180°F (82°C) is above the recommended temperature and can lead to dry meat, which is why the focus rests on 165°F as the optimal internal cooking temperature for maintaining both safety and quality.