USDA - New Rules for Poultry

thirdeye

I've always cooked my thighs to 165°-170° and was ok if the juices were clear. I still go for 150°-155° for breasts (a little higher for turkey breasts due to the mass)and I know a lot of other people do the same. Now the USDA is nodding a little in our direction. Glad to see it in writing. [p]~thirdeye~[p]From the USDA/FSIS web page:
(Link is below)
Poultry Cooking Temperatures
FSIS is in the process of updating all the pages on its Web site to reflect new cooking recommendations for poultry. For safety, when cooking poultry, use a food thermometer to check the internal temperature. Poultry should reach a safe minimum internal temperature of 165 °F throughout the product. [p]
[ul][li]Clicky for Chicky[/ul]

Wardster

thirdeye,
Great news! I always thought 165 was a little too dry. I shoot for the 150's and pray we will be ok.