Internal Temperature Cooking Chart
for Meat & Seafood

Cooking/meat thermometers measure the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cook perfectly.

Cooking/meat thermometers take the guesswork and worry out of cooking, so use it everytime you prepare foods like poultry, roasts, hams, casseroles, meat loaves and egg dishes.

A thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry or any casseroles, to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli O 157:H7 have been destroyed. Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness.

Allow for a resting period when cooking meats. Once the desired cooking temperature is reached, remove the meat from the heat source and let it stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook -- meat temperature will rise 5 to 20 degrees after it is removed from the heat source -- and the juices redistribute.

Beef & Lamb

Doneness

Internal Temperature

Description of Doneness

Roasts, Steaks, and Chops

Rare

120 to 125°F (49 to 52°C)

Center is bright red, pinkish toward the exterior portion

Medium Rare

130 to 135°F (54 to 57°C)

Center is very pink, slightly brown toward the exterior portion

Medium

140 to 145°F (60 to 63°C)

Center is light pink, outer portion is brown

Medium Well

150 to 155°F (66 to 68°C)

Center and outer portion is brown (not pink)

Well Done

160°F (71°C) and above

Uniformly brown throughout

Ground Meat

Well Done

160 to 165°F (71 to 74°C)

No longer pink but uniformly brown throughout

 

Poultry

Doneness

Internal Temperature

Description of Doneness

Poultry (Chicken & Duck)

 

165°F (74°C)

Cook until juices run clear

Turkey

A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.

165°F (74°C)

Juices run clear - leg moves easily

Stuffing (cooked alone or in turkey)

 

165°F (74°C)

 

 

Pork

Doneness

Internal Temperature

Description of Doneness

Roasts, Steaks & Chops

Medium

140 to 145°F (60 to 63°C)

Pale pink center

Well Done

160°F (71°C) and above

Uniformly brown throughout

Pork ribs, pork shoulders, and beef brisket

Medium to Well Done

160°F (71°C) and above (71°C)

Uniformly brown throughout

Sausage (Raw)

Medium to Well Done

160°F (71°C) and above (71°C)

Uniformly brown throughout (no longer pink)

Ham

Raw

Done

160°F (71°C)

Uniformly done throughout

Precooked

Done

140°F (60°C)

Uniformly done throughout

 

Fish & Seafood

Doneness or Size

Internal Temperature or Cooking Time

Description of Doneness

Fish (steaks, filleted or whole)

Done

140°F (63°C)

Flesh is opaque, flakes easily

Tuna, Swordfish, & Marlin

Done

125°F (52°C)

Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Shrimp

Medium-size, boiling

3 to 4 minutes

Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Large-size, boiling

5 to 7 minutes

Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Jumbo-size, boiling

7 to 8 minutes

Cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Lobster

Boiled, whole - 1 pound

12 to 15 minutes

Meat turns red and opaque in center when cut

Broiled, whole - 1 1/2 pounds

3 to 4 minutes

Meat turns red and opaque in center when cut

Steamed, whole - 1 1/2 pounds

15 to 20 minutes

Meat turns red and opaque in center when cut

Baked, tails - each

15 minutes

Meat turns red and opaque in center when cut

Broiled, tails - each

9 to 10 minutes

Meat turns red and opaque in center when cut

Scallops

Baked

 

12 to 15 minutes

Milky white or opaque, and firm

Broiled

 

4 minutes

Milky white or opaque, and firm

Clams, Mussels & Oysters

 

 

Point at which their shells open - throw away any that do not open

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