What is the ideal temperature range for cooking poultry?

The ideal temperature range for cooking poultry is recognized as 165°F (74°C) or higher. This temperature is critical because it ensures that any harmful bacteria, such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking poultry to this temperature helps guarantee that the meat is safe to eat while also remaining juicy and flavorful.

Cooking poultry below this recommended temperature can pose a food safety risk, as it may not adequately eliminate pathogens that could lead to foodborne illnesses. Thus, aiming for at least 165°F guarantees that the meat reaches a safe internal temperature throughout, including the thickest parts, particularly in areas like the breast and thigh. This practice is essential in food preparation, not only for health standards but also for maintaining quality in food service operations.