Don’t serve dry chicken or undercooked turkey ever again. Learn the safe and juicy temperature zones for all your poultry cuts — breasts, thighs, wings, and whole birds.
Poultry: Tricky But Totally Worth It
Poultry can be one of the easiest meats to overcook or undercook — and that’s what makes it one of the most important to get temperature-perfect. Hit it right, and you’ll get juicy, flavorful bites with crispy skin and zero food safety worries. Miss the mark, and you’re either serving bland sawdust or risking illness.
Let’s break down exactly where your bird should be temp-wise.
Safe Internal Temps for Poultry
The USDA recommends poultry reach 165°F at the thickest part to kill off salmonella and other harmful bacteria. That’s your starting point — but pitmasters know there’s more nuance depending on the cut.
| Cut of Poultry | Internal Temp Goal | Notes |
| Chicken Breast | 160–165°F | Pull at 160°F, rest to 165°F |
| Chicken Thighs | 170–175°F | Higher temp = more tender and juicy |
| Whole Chicken | 165°F (thigh) | Test between thigh and breast for accuracy |
| Turkey Breast | 160–165°F | Pull at 160°F, rest to 165°F |
| Turkey Thighs/Legs | 170–175°F | More forgiving at higher temps |
| Wings/Drumsticks | 165°F | Smaller, usually cook faster — don’t overdo it |
| Ground Poultry | 165°F | No exceptions — must be fully cooked through |
How to Check Poultry Temps the Right Way
1. Use a Digital Probe or Instant-Read Thermometer
Avoid guessing. Insert into the thickest part — not touching bone — and make sure juices run clear.
2. Rest Before Cutting
Give your chicken or turkey 5–10 minutes to rest. This lets the temperature even out and keeps juices from spilling out immediately.
3. Cook to Zone Temps
Dark meat benefits from higher temps. Breasts dry out quickly, so pull them just shy of done and let carryover cooking work its magic.
Crispy Skin vs. Overcooked Meat
Want that golden, crispy skin and juicy meat? Try this:
- Smoke or grill at 275–300°F (higher than low-and-slow)
- Finish with a blast of direct heat or under the broiler
- Avoid covering tightly during rest — steam kills crispiness
Bonus Tip: Spatchcock Your Bird
Flattening (aka spatchcocking) a whole chicken or turkey lets it cook more evenly. Breasts and thighs hit their target temps around the same time, which means no more dry white meat or undercooked dark.
Final Thoughts
Cooking poultry isn’t about luck — it’s about precision. With a reliable thermometer and a good understanding of your target temps, you’ll serve chicken and turkey that’s both safe to eat and ridiculously delicious every time.
