What is the minimum safe internal cooking temperature for poultry, including breasts and thighs?

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Multiple Choice

What is the minimum safe internal cooking temperature for poultry, including breasts and thighs?

Explanation:
Poultry must reach 165°F (74°C) to be safe because it can carry bacteria like Salmonella and Campylobacter that are killed quickly at that temperature. Since different parts heat differently, you should check the thickest part of the meat in both the breast and the thigh to ensure every portion has reached 165°F. Use a calibrated thermometer, inserting it into the thickest part away from bone, and verify that both areas have hit 165°F. Once that temperature is reached, the poultry is considered safe to eat. The other temperatures listed aren’t appropriate for poultry: they’re either too low for poultry or apply to other meats.

Poultry must reach 165°F (74°C) to be safe because it can carry bacteria like Salmonella and Campylobacter that are killed quickly at that temperature. Since different parts heat differently, you should check the thickest part of the meat in both the breast and the thigh to ensure every portion has reached 165°F. Use a calibrated thermometer, inserting it into the thickest part away from bone, and verify that both areas have hit 165°F. Once that temperature is reached, the poultry is considered safe to eat. The other temperatures listed aren’t appropriate for poultry: they’re either too low for poultry or apply to other meats.

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