What is the proper internal temperature to reach when cooking poultry?

What is the proper internal temperature to reach when cooking poultry?

• A. 135°F for 15 seconds
• B. 145°F for 30 seconds
• C. 155°F for 15 seconds
• D. 165°F for 15 seconds

Answer: (D)

Poultry must reach 165°F to be safe because heat at this level reliably kills common pathogens such as Salmonella and Campylobacter. Reaching 165°F throughout ensures the center of the meat has been hot enough to destroy these bacteria, and allowing at least a 15-second hold at that temperature helps ensure even the innermost portions are treated. Use a calibrated thermometer to check the thickest part of the poultry (breast or thigh, away from bone) and remove it from heat once it hits 165°F. The other temperatures shown are associated with different foods or cooking guidelines and aren’t sufficient for poultry. For example, 135°F or 145°F targets apply to some beef/pork preparations, and 155°F is a standard for ground meats, not poultry. So 165°F for at least 15 seconds is the proper target for poultry.

Poultry must reach 165°F to be safe because heat at this level reliably kills common pathogens such as Salmonella and Campylobacter. Reaching 165°F throughout ensures the center of the meat has been hot enough to destroy these bacteria, and allowing at least a 15-second hold at that temperature helps ensure even the innermost portions are treated. Use a calibrated thermometer to check the thickest part of the poultry (breast or thigh, away from bone) and remove it from heat once it hits 165°F. The other temperatures shown are associated with different foods or cooking guidelines and aren’t sufficient for poultry. For example, 135°F or 145°F targets apply to some beef/pork preparations, and 155°F is a standard for ground meats, not poultry. So 165°F for at least 15 seconds is the proper target for poultry.