Which of the following is a safe cooking method for poultry?

Cooking poultry to an internal temperature of 165°F is considered a safe method because this temperature effectively kills harmful bacteria that can cause foodborne illnesses, such as Salmonella and Campylobacter. Poultry, including chicken and turkey, can harbor these pathogens, which are why it is essential to cook meat thoroughly. The United States Department of Agriculture (USDA) recommends this temperature as it ensures that the meat is safe to consume.

Cooking poultry to a lower temperature, such as 145°F, does not adequately eliminate the risk of these bacteria, and merely browning the meat does not guarantee that the inside has reached a safe temperature. Low-temperature cooking methods may also not reach the necessary heat to destroy pathogens in poultry. Therefore, achieving that recommended internal temperature of 165°F is crucial for ensuring the safety of poultry dishes.