What is the minimum internal temperature for all poultry and where should you test it?

What is the minimum internal temperature for all poultry and where should you test it?

• A. 165°F (74°C); test in the thickest part away from bone with a calibrated thermometer.
• B. 160°F (71°C); test on the skin surface.
• C. 170°F (77°C); test near the bone.
• D. 180°F (82°C); test at the drumstick.

Answer: (A)

The safe minimum internal temperature for all poultry is 165°F (74°C). To verify it, insert a calibrated food thermometer into the thickest part of the meat, away from bones. This spot is where the center heats last, so testing there ensures the entire portion has reached a safe temperature. Checking on the skin or near the bone can give misleading readings because heat distribution varies, and bones can conduct heat differently.

The safe minimum internal temperature for all poultry is 165°F (74°C). To verify it, insert a calibrated food thermometer into the thickest part of the meat, away from bones. This spot is where the center heats last, so testing there ensures the entire portion has reached a safe temperature. Checking on the skin or near the bone can give misleading readings because heat distribution varies, and bones can conduct heat differently.