165 °F to °C
In the kitchen, 165 °F is the USDA safe temperature for all poultry.
Cooking charts round this to 74 °C — including ours. The exact conversion is 73.9 °C; the half-degree makes no difference to anything you are cooking.
The formula
(°F − 32) × 5/9 = °C
(165 − 32) × 5/9 = 73.9 °C
What 165 °F means at the grill
This is the USDA safe temperature for all poultry. If that is what you are cooking, the guides below give you the pull temperature, the pit temperature and the timing for it.
Nearby temperatures
| °F | °C | What it is |
|---|---|---|
| 140°F | 60°C | Medium steak, and the bottom of the safe holding range for resting meat |
| 145°F | 62.8°C | The USDA minimum for whole cuts of pork and for fish |
| 150°F | 65.6°C | Medium-well steak, and roughly where the stall begins on a brisket |
| 155°F | 68.3°C | — |
| 160°F | 71.1°C | The USDA minimum for ground beef, and the classic point to wrap a brisket |
| 170°F | 76.7°C | The top of the stall zone on a long cook |
The calculator shows every temperature in both units at once, so you never have to convert anything by hand. It works offline and installs to your home screen.
Frequently Asked Questions
What is 165 °F in °C?
165 °F equals 73.9 °C. Cooking charts round this to 74 °C. In cooking terms it is the USDA safe temperature for all poultry.
What is the formula?
Subtract 32, then multiply by 5/9. So (165 − 32) × 5/9 = 73.9 °C.
Do I need to be exact?
For pit temperatures, no — a smoker swinging 15 °F either side of target is normal and fine. For internal temperatures, yes: the difference between medium rare and medium is about 10 °F, which is well inside the range where rounding matters.