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Cooking poultry to a minimum internal temperature of 165°F is essential for ensuring food safety, as it effectively kills harmful bacteria such as Salmonella and Campylobacter. Maintaining this temperature for at least 15 seconds allows for thorough cooking and reduces the risk of foodborne illness. It's important to use a food thermometer to accurately measure the temperature at the thickest part of the meat. Always let the poultry rest after cooking to allow juices to redistribute, enhancing flavor and moisture.

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2mo ago

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