What is the minimum internal cooking temperature for poultry?

• A. 150°F (66°C)
• B. 160°F (71°C)
• C. 165°F (74°C)
• D. 170°F (77°C)

Answer: (C)

Poultry must reach a high enough internal temperature to kill bacteria that can cause illness, and the safe minimum is 165°F (74°C). This temperature ensures Salmonella and other pathogens are destroyed quickly throughout the meat. To verify, insert a thermometer into the thickest part of the meat, avoiding bone, and confirm the reading is at least 165°F in all portions. Larger pieces can heat unevenly, so check multiple spots. If you pull the poultry from heat a bit before reaching 165°F, carryover cooking will often bring it up to or past that temperature, which is why some cooks plan for a final moment of rest. Going above 165°F can dry out the meat, so 165°F is the best balance of safety and quality.