What is the minimum internal temperature for a large roasted bird?

What is the minimum internal temperature for a large roasted bird?

• A. 160 F
• B. 180 F
• C. 170 F
• D. 190 F

Answer: (B)

The key idea is cooking poultry to a safe internal temperature to kill potential pathogens. For a large roasted bird, the official safety minimum is 165°F measured in the innermost part of the thickest section (usually the thigh or a central breast area). Because meat continues to cook a bit after you remove it from the oven, you often pull it from heat when it’s around 160–162°F in the thickest part and let it rest to finish at 165°F. Some cooks aim for higher temperatures in the dark meat to influence texture, but 180°F is not the safety minimum; it’s simply a higher target that can lead to drier meat. So the safe, standard target is 165°F, with rest to finish cooking.

The key idea is cooking poultry to a safe internal temperature to kill potential pathogens. For a large roasted bird, the official safety minimum is 165°F measured in the innermost part of the thickest section (usually the thigh or a central breast area). Because meat continues to cook a bit after you remove it from the oven, you often pull it from heat when it’s around 160–162°F in the thickest part and let it rest to finish at 165°F. Some cooks aim for higher temperatures in the dark meat to influence texture, but 180°F is not the safety minimum; it’s simply a higher target that can lead to drier meat. So the safe, standard target is 165°F, with rest to finish cooking.