What Temperature Should a Whole Chicken Be Cooked To?

Cooking a whole chicken can seem daunting, but it’s actually quite simple if you know the right internal temperature to cook it to With the proper temperature, your chicken will turn out moist, tender and full of flavor Read on to learn the ideal temperature for cooking whole chickens as well as tips and tricks for getting perfect results every time.

The Magic Number: 165°F

The USDA recommends cooking all poultry, including whole chickens, to an internal temperature of 165°F. This temperature ensures any potentially harmful bacteria are killed, making the chicken safe to eat.

Make sure to put the instant-read meat thermometer into the thickest part of the thigh and not touch the bone when you check the temperature. When it reaches 165°F, you can be sure that the breasts and other parts of the chicken are also fully cooked. The thigh is the last partto finish cooking.

If you find some pieces of the chicken have already exceeded 165°F but others haven’t quite reached it yet, simply remove the fully cooked pieces to a platter and return the undercooked ones to the oven for a bit longer

Why 165°F Makes for Ideal Chicken

Cooking chicken to 165°F yields several benefits:

• Food safety – Salmonella and other pathogens are destroyed at 165°F, minimizing risk of foodborne illness.

• Juiciness – Chicken cooked to 165°F retains more moisture than chicken cooked to higher temps. The meat stays tender and succulent.

• Appealing texture – 165°F strikes the right balance between succulent meat and crispy skin. The chicken won’t be rubbery or dry.

• Fully opaque meat – Chicken cooked to 165°F will not have any traces of pink, blood-tinged meat, which can be unappetizing to some.

• Ideal for all methods – Whether roasting, baking, grilling, or sautéing, 165°F ensures properly cooked chicken every time.

So for reliably delicious and safe chicken, 165°F is the go-to temperature to remember.

Tips for Cooking Whole Chicken to 165°F

Follow these tips and tricks to ensure your whole chicken reaches the ideal 165°F temperature:

• Preheat oven fully before cooking. Starting with a hot oven helps chicken cook faster and more evenly.

• Use an instant-read thermometer. Thermometers provide the most reliable way to test doneness. Try not to pierce chicken multiple times, to prevent losing juices.

• Cook at 400°F or above initially. The high heat crisps the skin nicely. Lower heat to 350°F once browned.

• Roast breast-side up, then flip. For the first two thirds of the cooking time, put the chicken breast-side up. Then, flip it over and cook the last third of the time with the breast-side down.

• Tent with foil if over-browning. If skin or drippings start burning, loosely tent foil over chicken to shield it.

• Check temperature early. Test chicken’s temp about 30 mins before expected finish time. If under 165°F, return to oven.

• Let rest before carving. After taking the chicken out of the oven, let it rest for at least 10 minutes. Juices will redistribute and final temperature will rise a bit.

• Check thick part of thigh. Be sure to insert thermometer into the innermost section of the thigh to get the most accurate reading.

• Cook to higher temp if stuffing chicken. An unstuffed bird can be cooked to 165°F, but a stuffed chicken should reach 175°F in the thigh to account for the stuffing.

• Use convection setting if available. The constant air circulation of convection ovens cooks chicken more evenly.

Follow these tips and your whole chicken will turn out perfectly cooked from the breast meat to the thighs each and every time. Happy roasting!