What is the correct minimum internal cooking temperature for poultry?

The minimum internal cooking temperature for poultry is 74°C. This temperature is essential to ensure that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, reducing the risk of foodborne illness. Poultry, including chicken and turkey, tends to harbor these pathogens, making it crucial to reach this specific temperature throughout the entire thickest part of the meat, including the wings and legs.

Cooking poultry to 74°C not only safeguards health but also helps in achieving proper texture and flavor, allowing the meat to be safely enjoyed. This temperature guideline comes from food safety standards established by health authorities to promote safe food handling practices in kitchens and restaurants alike. The other temperatures listed, while they may relate to the cooking of different food items, do not meet the stringent safety requirements set for poultry specifically.