Final Cook-to-Temperature Charts

Final Poultry Temperature: 165°F

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.

Final Pork Temperature: 150°F

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

Final Seafood Temperatures

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.

Final Beef Temperatures

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.

Final Irradiated Ground Beef Temperatures

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.

Final Lamb Temperatures

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.