What is the ideal internal temperature for cooked poultry?

The ideal internal temperature for cooked poultry is 165°F. This temperature is essential for ensuring that any harmful bacteria, such as Salmonella or Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature not only ensures safety but also contributes to maintaining the quality and texture of the meat.

At 165°F, the juices of the poultry will run clear, and the meat will be firm yet moist, offering an enjoyable eating experience. This temperature standard is widely accepted by food safety organizations, including the USDA. Ensuring that poultry reaches this temperature is a critical practice in safe food handling and preparation to prevent foodborne illnesses.