What temperature should cooked poultry reach to be considered safe for consumption?

Cooked poultry is considered safe for consumption when it reaches an internal temperature of 165°F. This temperature is critical in ensuring that harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed, reducing the risk of foodborne illnesses.

The value of 165°F is supported by guidelines from food safety authorities, including the USDA, which specify this as the minimum safe cooking temperature for all poultry products, including chicken and turkey, both whole and ground. Cooking poultry to this temperature ensures it is safe for consumption, promoting health and safety in meal preparation.

While the other temperatures listed are higher and may also be safe, they are not the minimum required for ensuring safety. Cooking above 165°F may result in a drier texture and less optimal quality compared to reaching the recommended temperature.