What is the minimum internal cooking temperature for poultry (such as chicken and turkey)?

Poultry must be cooked to a minimum internal temperature of 165°F (for at least 15 seconds) under the FDA Food Code. Poultry can carry pathogens such as Salmonella, and 165°F is the temperature that reliably destroys them. Different foods have different minimums: 165°F for poultry and reheated foods, 155°F for ground meats, 145°F for whole cuts of beef/pork and fish, and 135°F for ready-to-eat plant foods held hot. Always check the internal temperature with a calibrated thermometer at the thickest part. Knowing the 165°F poultry standard is essential cooking-temperature knowledge.