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Time gets you close; internal temperature decides whether food is safe. Pick a food type and check the target temperature before serving.
Safe minimum internal temperature
165°F
Reach 165°F before removal. Includes all poultry, such as chicken, turkey and duck; do not rely on carryover heat.
Measure at the thickest part, away from bone, basket edges, or filling pockets.
Source: USDA FSIS — Safe Minimum Internal Temperatures