The magic number is 165°F (74°C). That’s the temperature where Salmonella throws in the towel and dies.
Think of it like a tiny sauna for dangerous bacteria. They can’t handle the heat, so they just give up and leave the party.
Don’t trust the color. Pink meat can be safe, and white meat can be dry and dangerous. Get a thermometer. It’s your new best friend.
The old wives’ tale vs. reality
Grandma probably told you to cook chicken until the juices run clear. That’s about as reliable as a weather forecast from a groundhog.
Juices can look clear long before the center hits safe temps. Meanwhile, some pink-tinged chicken is perfectly cooked and delicious.
Science beats intuition every time. Trust the probe, not your eyes.
