Final Cook-To-Temperature Charts
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1Final Cook-to-Temperature Charts
FINAL POULTRY TEMPERATURE: 165⁰
FINAL PORK TEMPERATURE: 150⁰
Oven temperatures may vary. Use a thermometer to
To prevent overcooking and dryness, stop
ensure that poultry is fully cooked to 165 degrees.
cooking 5 degrees below target temperature
Insert thermometer into thickest part of the meat.
(this does not apply to ground pork). Let rest,
For whole chickens or turkeys, allow 20 min resting
uncovered: roasts under 1 lb: 5-10 min; 1-5 lbs: 10-
time before carving.
20 min; 5-10 lbs: 20-30 min. This resting time allows
juices to stay in the meat.
Ground Pork and Pork Sausage: 160⁰
FINAL BEEF TEMPERATURES
FINAL IRRADIATED GROUND BEEF
TEMPERATURES
Rare:
Very red, warm center
125⁰
Medium: Pink, warm center
130⁰
Medium: Pink, warm center
130⁰
Well:
Pink, very warm center
145⁰+
Well:
Pink, very warm center
145⁰+
To keep irradiated ground beef safe, keep it
Ground Beef: 160⁰
separate from other raw meat and poultry.
Temperatures listed are final target
Use this temperature chart as a doneness
temperatures. To prevent overcooking and
guide for irradiated ground beef. Beef
dryness, stop cooking 5 degrees below
doneness is a personal preference; adjust
target temperature (this does not apply to ground
accordingly. If using regular ground beef,
beef). Beef doneness is a personal preference; adjust
you’ll still need to cook to 160 degrees.
accordingly. Let rest, uncovered: roasts under 1 lb: 5-
10 min; 1-5 lbs: 10-20 min; 5-10 lbs: 20-30 min. This
resting time allows juices to stay in the meat.
FINAL LAMB TEMPERATURES
FINAL SEAFOOD TEMPERATURES
Medium: Pink, warm center
130⁰
To prevent overcooking and dryness for
Well:
Pink, very warm center
145⁰+
fish or seafood, stop cooking at 130˚
Temperatures listed are final target
and rest seafood 2 minutes. The
temperatures. To prevent overcooking and
temperature will continue to rise as
dryness, stop cooking 5 degrees below
the seafood rests.
target temperature. Lamb doneness is a
personal preference; adjust accordingly. Let rest,
Some seafood requires a higher temp;
uncovered: roasts under 1 lb: 5-10 min; 1-5 lbs: 10-
see individual recipes.
20 min; 5-10 lbs: 20-30 min. This resting time allows
juices to stay in the meat.
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