The recommended safe minimum internal temperature for cooked poultry is 165 degrees Fahrenheit, according to the Food Safety and Inspection Service of the U.S. Department of Agriculture. Cooks should only remove the poultry from the heat source after using a food thermometer to ensure it has reached this temperature.
Food Network Kitchen has similar recommendations, but it makes a distinction for whole cuts of meat versus ground meat, stating that extra cautionary measures are prudent for the latter. It indicates that most parts of chicken and turkey should reach a temperature of 165 degrees Fahrenheit, while suggesting that thigh meat should reach a temperature of between 165 to 175 degrees Fahrenheit. Food Network Kitchen also indicates that ground chicken or turkey should reach a temperature of between 170 to 175 degrees Fahrenheit.