Oven temperatures may vary. Use a thermometer to ensure that poultry is fully cooked to 165°F. Insert thermometer into thickest part of the meat. For whole chickens or turkeys, allow 20-30 minutes resting time before carving.
To prevent overcooking and dryness, stop cooking 5 degrees below target temperature (this does not apply to ground pork). For whole roasts, let rest, uncovered, 20-30 min. This resting time allows juices to stay in the meat.
Ground Pork and Pork Sausage: 160°F
To prevent overcooking and dryness for fish or seafood, stop cooking at 130°F and rest seafood 2 minutes. The temperature will continue to rise as the seafood rests. Some seafood requires a higher temp; see individual recipes.
Rare: Very red, cool center 125°F
Medium: Pink, warm center 130°F
Well: No pink, very warm center 145°F+
Ground: 160°F
Temperatures listed are final target temperatures. To prevent overcooking and dryness, stop cooking 5 degrees below target temperature (this does not apply to ground beef). Beef doneness is a personal preference; adjust accordingly. For whole roasts, let rest, uncovered, 20-30 min. This resting time allows juices to stay in the meat.
Medium: Pink, warm center 130°F
Well: No pink, very warm center 145°F+
To keep irradiated ground beef safe, keep it separate from other raw meat and poultry. Use this temperature chart as a doneness guide for irradiated ground beef. Beef doneness is a personal preference; adjust accordingly. If using regular ground beef, you’ll still need to cook to 160°F.
Medium: Pink, warm center 130°F
Well: No pink, very warm center 145°F+
Temperatures listed are final target temperatures. To prevent overcooking and dryness, stop cooking 5 degrees below target temperature. Lamb doneness is a personal preference; adjust accordingly. For whole roasts, let rest, uncovered, 20-30 min. This resting time allows juices to stay in the meat.