At what minimum temperature should chicken and turkey be cooked to ensure safety?

Cooking chicken and turkey to a minimum internal temperature of 165 degrees Fahrenheit is crucial for food safety. This temperature is recommended by the USDA as it effectively eliminates harmful bacteria, such as Salmonella and Campylobacter, that can be present in poultry. When meat is cooked to this temperature, it ensures that the meat is not only safe to consume but will also maintain its quality in terms of flavor and moisture.

Using a food thermometer to check the internal temperature in the thickest part of the meat, avoiding bones for accurate readings, is the best practice to ensure that poultry has reached this safe cooking temperature. Cooking poultry to 165 degrees F guarantees that any potential pathogens are destroyed, significantly reducing the risk of foodborne illnesses associated with undercooked chicken and turkey.