What temperature range is generally considered safe for cooking poultry?

The safe cooking temperature for poultry is crucial to ensure that it is cooked thoroughly and any harmful bacteria, such as Salmonella or Campylobacter, are effectively killed. The recommended safe internal temperature for cooking poultry, including chicken and turkey, is 165°F. This temperature is high enough to ensure food safety while allowing the meat to retain moisture and tenderness.

Cooking poultry to a minimum of 165°F ensures that the proteins are destroyed and the pathogens are eliminated, making the food safe to eat. Cooking poultry to temperatures lower than this can leave harmful bacteria alive, posing a risk of foodborne illness.

The other temperature ranges listed, while they may result in well-cooked poultry if reached, exceed the minimum safety requirement and may lead to drying out the meat if cooked excessively high. Therefore, the range of 160°F to 165°F is recognized as the guideline for safe consumption of poultry.