Ideal temperature for killing bacteria is more of a spectrum than a hard set number. 165°F is the USDA recommendation because it’s idiot-proof. Guarantees that all bacteria will be instantly killed.

But if you pull the bird at 165°F, you’ve already overcooked the meat and dried out all the juices. Personally I take my poultry out at 150°F, let it sit and naturally rise to 155-157°, and so long as it stays at or above 155 for more than 90 seconds, it’s perfectly safe to eat. The number is more like 45 seconds IIRC but I double it just to be safe. Been doing it this way for over a decade and it’s never gotten anyone sick.

If that were the case, then decaf would be more popular.