What should be the minimum safe internal temperature for poultry when grilling?

The minimum safe internal temperature for poultry, including chicken and turkey, when grilled is 165°F. This temperature is crucial because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which can be present in raw poultry, are effectively killed. Cooking poultry to this temperature helps prevent foodborne illnesses, making it safe to consume.

Cooking beyond this temperature does not significantly increase safety but may lead to drier meat. For optimal safety and quality, it’s important to use a food thermometer to check the internal temperature in the thickest part of the poultry, ensuring it reaches at least 165°F before serving. This guideline is supported by food safety organizations, which emphasize that this temperature is essential to eliminate any pathogens that could lead to illness.