165F

165°F is a temperature on the Fahrenheit scale equal to about 74°C. It is most widely cited in cooking and food safety as the minimum internal temperature required for poultry to ensure safety from common pathogens such as Salmonella. The U.S. Department of Agriculture’s Food Safety and Inspection Service advises cooking chicken, turkey, and other poultry to an internal temperature of 165°F, measured with a calibrated thermometer in the thickest part of the meat and away from bones. After reaching this temperature, the meat should be held at or above 165°F until fully cooked; carryover cooking can raise the temperature further after removal from heat.

In practical use, 165°F informs guidelines for cooking poultry, reheating leftovers, and certain sous vide practices where specific time–temperature combinations are used to achieve safe pasteurization. Thermometers, including instant-read and probe systems, are typically employed to verify the target temperature.

The Fahrenheit scale is standard in the United States, while many other countries use Celsius. 165°F is approximately 74°C, and references in recipes or safety guidelines may present either scale depending on the regional convention.