Written by Mustapha B. · Updated August 13, 2026
Chicken and turkey are safe at 165°F (74°C). Here’s the full poultry temperature guide and where to take the reading.
| Food | Safe internal temp | Notes |
|---|---|---|
| Chicken & turkey, whole, pieces, ground | 165°F / 74°C | No rest time required. |
A chicken temperature chart is simple because all poultry shares one safe target: 165°F. That applies to a whole roasted chicken, breasts, thighs, drumsticks, wings, and ground chicken alike. Measure in the thickest part without touching bone, since bone conducts heat and can give a falsely high reading. White and dark meat are both safe at 165°F, though thighs are forgiving and stay juicy even a few degrees higher.
Many cooks pull breasts a touch early, around 160°F, and let carryover heat carry them to 165°F so they finish at temperature without overcooking and drying out. Dark meat actually tastes better with a little more time, where extra connective tissue softens. A practical tip: check several spots, because a whole bird and bone-in pieces heat unevenly, and the thickest part of the thigh is usually the last place to reach a safe temperature.
A meat thermometer is the only reliable way to know food is safely cooked, color and time are not enough. The temperatures above are the USDA’s safe minimums. Insert the thermometer into the thickest part, away from bone and fat, for an accurate reading.
Chicken and turkey must reach 165°F (74°C) to destroy Salmonella and Campylobacter. Whole cuts of beef, pork and lamb are safe at 145°F (63°C) with a 3-minute rest, while ground meats need 160°F (71°C) because grinding spreads surface bacteria throughout.
Meat keeps cooking after it leaves the heat, the internal temperature can rise 5–10°F as it rests. For steaks and roasts, pull them a few degrees below your target so they land perfectly after resting.
All chicken is safe at an internal temperature of 165°F, measured in the thickest part away from bone. This applies to whole birds, individual pieces, and ground chicken.
Insert the thermometer into the thickest part of the meat without touching bone. For a whole chicken, the inner thigh is the slowest to reach 165°F, so check there.