Can I cook at higher temperatures?

Yes. Higher oven temps cook faster and produce better browning, but increase the risk of overcooking the exterior. Many chefs use reverse-sear: low oven first, then high-heat sear.

What is the safe internal temperature for chicken and turkey?

All poultry (chicken, turkey, duck) must reach 165°F (74°C) internally per USDA guidelines. There is no safe rare or medium option for poultry.

Should I use a meat thermometer?

Always. Time estimates vary by oven calibration, altitude, starting temperature, and cut shape. An instant-read thermometer is the only reliable way to confirm doneness.

What is carryover cooking?

After removing meat from the oven, internal temperature continues to rise 5-10°F due to residual heat. Remove meat 5°F below your target temp and let it rest.