Cook chicken and turkey to 165°F (and account for carryover cooking)
Target 165°F for poultry, and you can sometimes pull it slightly early because it continues to rise while resting.
The video sets 165°F as the safety target for chicken (and later recaps poultry including turkey). It notes you may pull poultry around 160–163°F depending on your method and thickness because the internal temperature can keep rising as it rests.
The short version
- Poultry safety target: 165°F
- Internal temp may rise during resting; test what works for your setup
What goes wrong
Cutting poultry immediately after cooking
Let it rest so juices redistribute and temperature can finish rising
Why it works
Carryover cooking continues after heat is removed, and resting helps retain juices.
Learn next
Unplug the food processor before adjusting blades or troubleshooting assembly
If something seems wrong or you need to adjust parts, unplug the machine first to avoid accidental start-up.
Hand-wash and dry food processor parts before first use
Before using a new food processor, wash the removable parts by hand and dry them so they’re clean and ready to assemble safely.
Expect bake times to vary by oven and monitor as you cook
Use suggested time as a starting point, but monitor because every oven cooks differently.
Use browning as a cue to start checking temperature (not as the only doneness test)
When the skin is getting very brown, you’re likely close—start checking with a thermometer.