What is the safe temperature for cooking poultry?

• A. 145°F (63°C)
• B. 170°F (77°C)
• C. 165°F (74°C) for instant
• D. 155°F (68°C)

Answer: (C)

Poultry must reach a minimum internal temperature of 165°F (74°C) to be safe because that heat level reliably kills common bacteria such as Salmonella and Campylobacter. Use an instant-read thermometer and insert it into the thickest part of the meat, away from bone, checking a few spots on larger pieces to ensure the entire portion has reached 165°F. Once that temperature is reached, remove from heat and let it rest for a few minutes so carryover cooking can finish any remaining rise in temperature. Cooking poultry to a higher temperature, like 170°F, is not unsafe but can make the meat drier, while temperatures like 155°F or 145°F are not sufficient for safety in poultry.