Chicken is fully cooked and safe to eat when it reaches an internal temperature of 165 degrees Fahrenheit, according to the U.S. Department of Health and Human Services. The rule applies to whole birds as well as individual parts.
The temperature guidelines for chicken extend to other birds, such as turkey, duck and goose. None of these meats require rest time, which is recommended for cooked pork, beef, veal and lamb. Rest time allows for harmful germs to be destroyed by the temperature of the meat, which remains constant for some time after being taken out of the oven or off the grill.