What is the proper internal cooking temperature for poultry dishes?

The proper internal cooking temperature for poultry dishes is 165°F. This temperature is critical for ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively eliminated. Cooking poultry to this specific temperature reduces the risk of foodborne illnesses, making the food safe for consumption.

Reaching 165°F guarantees that the meat is cooked throughout, with no cold spots where bacteria could survive. This temperature applies to all types of poultry, including chicken, turkey, and duck, whether they are whole or in pieces. It is essential to use a food thermometer to check the internal temperature at the thickest part of the meat to ensure it has reached this safe level.