Regardless of the preparation procedure used, poultry should be cooked until it holds 165°F for a minimum of 15 seconds because of the risk of foodborne illness.

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Poultry should be cooked to an internal temperature of 165°F for at least 15 seconds to kill potentially harmful bacteria like Salmonella and Campylobacter, reducing the risk of foodborne illness.

Regardless of the Preparation Procedure Used, Poultry Should Be Cooked