What is the ideal temperature range for cooking poultry to ensure it is safe to eat?

Cooking poultry to an internal temperature of 165°F (74°C) or higher is essential for ensuring it is safe to eat. This temperature is critical because it effectively kills harmful bacteria that can cause foodborne illnesses, such as Salmonella and Campylobacter, which are commonly associated with poultry.

At 165°F, the denaturation of proteins occurs, which not only ensures that pathogens are eliminated but also helps in retaining the meat's juiciness and flavor when cooked properly. This temperature guideline is widely recommended by food safety authorities, including the USDA, making it a standard for safe poultry preparation.

While other temperatures do provide varying levels of safety, they either do not match the widely accepted safety threshold or may not adequately ensure the elimination of pathogens commonly found in poultry. Therefore, maintaining the internal temperature at 165°F is the best practice for ensuring poultry is both safe and enjoyable to eat.