Recommended minimum temperatures* for various meats. Be sure to accurately assess the lowest reading from the thickest part of the meat. This super-fast water-resistant digital pocket thermometer can obtain an accurate reading in only 6 seconds for under $30. You can obtain near instant and pin-point readings with this professional Thermapen for $96.
| Category | Food | Temperature (°F) |
|---|---|---|
| Ground Meat & Meat Mixtures | Beef, Pork, Veal, Lamb | 160° |
| Turkey, Chicken | 165° | |
| Fresh Beef, Veal, Lamb | Steaks, roasts, chops | 145° (rest 3 mins) |
| Poultry | Chicken & Turkey, whole | 165° |
| Poultry breasts, roasts | 165° | |
| Poultry thighs, legs, wings | 165° | |
| Duck & Goose | 165° | |
| Stuffing (cooked alone or in bird) | 165° | |
| Pork and Ham | Fresh pork | 145° (rest 3 mins) |
| Fresh ham (raw) | 145° (rest 3 mins) |
|
| Precooked ham (to reheat) | 140° | |
| Eggs & Egg Dishes | Eggs | Cook until yolk & white are firm |
| Egg dishes | 160° | |
| Leftovers & Casseroles | Leftovers | 165° |
| Casseroles | 165 |
* as published by foodsafety.gov accessed 7/10/12.
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