The food safe temperature for poultry is 165°F. We like to take our birds out of the oven when the temperature is 10 degrees Fahrenheit below (155°F) and allow the chicken or turkey to sit for 30 mins on the counter covered with a towel. The internal temperature will raise that extra 10 degrees to 165°F. Use a meat thermometer to take the temperature in the thickest part of the breast or thigh meat and make sure the thermometer is not touching any bones. Follow the manufacturer’s directions on the proper use of your specific food thermometer. Always wash the food thermometer and other utensils and dishware that were used on raw or partially cooked poultry before using them again.
It is essential to have a digital meat thermometer with a probe inserted in the thickest part of the meat. We cook our poultry at 350°F.
See recipes for more specific instructions.