What is the safe cooking temperature for all poultry and leftovers?

The safe cooking temperature for all poultry and leftovers is 165 degrees Fahrenheit. This temperature is critical to ensure that harmful bacteria, such as Salmonella and Campylobacter, which are often found in raw poultry, are effectively killed during the cooking process. Reaching this temperature throughout the entire product guarantees that any pathogens present are eliminated, making the food safe to eat.

In addition to protecting health, cooking poultry to this temperature helps ensure that the meat retains its quality and moisture. It is well established in food safety guidelines, including those provided by the USDA, that all poultry must reach an internal temperature of 165 degrees Fahrenheit, whether it is whole birds, parts, or ground poultry. Leftovers, including those containing poultry, must also reach this temperature when reheated. This consistent guideline is why the answer of 165 degrees Fahrenheit is the correct choice.