Cooked poultry must reach a minimum internal temperature of 165°F (73.9°C) and be held at that temperature for at least 15 seconds to ensure safety by destroying harmful pathogens
. The USDA specifically recommends cooking all poultry parts-including breasts, whole birds, legs, thighs, wings, ground poultry, giblets, and stuffing-to this temperature
. Some sources note that cooking poultry to 165°F for at least 30 seconds is advised to kill bacteria such as Salmonella and Campylobacter
. This temperature ensures the meat is safe to eat while maintaining juiciness and firmness, especially for white meat
. Dark meat may be cooked to higher temperatures (175°F to 180°F) for tenderness but 165°F remains the minimum safe internal temperature
. In summary:
- Minimum internal temperature for poultry: 165°F (73.9°C)
- Minimum time at temperature: at least 15 seconds (commonly 30 seconds recommended)
- Applies to all poultry parts and ground poultry
Use a food thermometer to verify this internal temperature before consumption to prevent foodborne illness
