The safe temperature for chicken is 165°F (74°C) . This temperature applies to all poultry products, including ground chicken and turkey. The USDA’s Food Safety and Inspection Service (FSIS) recommends cooking whole chicken and parts of chicken (like the breasts, legs, thighs, wings, and giblets), ground poultry, and stuffing to 165°F. Leg and thigh meat is still safe at 165°F, but it is recommended to cook it to an internal temperature of about 170-175°F (77-79°C) . It is important to use a food thermometer to check the internal temperature of the chicken to ensure that it is safe to eat and to avoid overcooking it.