What internal temperature should chicken, turkey, or other fowl reach to be considered safe?

• A. 165°F for more than 10 seconds.
• B. 140°F for 15 seconds.
• C. 150°F for 30 seconds.
• D. 165°F for less than a second.

Answer: (D)

Safe cooking of poultry hinges on reaching a temperature that reliably destroys harmful bacteria. The recommended internal temperature for chicken, turkey, and other fowl is 165°F in the thickest part of the meat. At this temperature, pathogens are killed very quickly, so only a brief exposure is needed to be safe. That’s why the best choice emphasizes 165°F for less than a second—you don’t need to hold it at that temperature for a long time.

To apply this in practice, insert a calibrated thermometer into the thickest part of the meat (avoiding bone), and ensure all parts of a whole bird reach 165°F. After removing from heat, carryover cooking can raise the temperature a bit, but you should still verify the final temperature is at least 165°F before serving.