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Internal Temps

Use this chart* and a REC TEC BullPen Instant Read BBQ Thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

 

Category

Food

Temperature (ºF)

Rest Time

Ground Meat & Meat Mixtures

Beef, Pork, Veal, Lamb

160

None

 

Turkey, Chicken

165

None

Fresh Beef, Veal, Lamb

Steaks, Roasts, Chops

145

3 mins

 

Chicken & Turkey, whole

165

None

 

Poultry Breast, Roasts

165

None

Poultry

Poultry Thighs, Legs, Wings

165

None

 

Duck & Goose

165

None

 

Stuffing (cooked alone or in bird)

165

None

 

Fresh Pork

145

3 mins

Pork & Ham

Fresh Ham

145

3 mins

 

Precooked Ham (to reheat)

140

None

Eggs & Egg Dishes

Eggs

Cook until yolk is firm

None

 

Egg Dishes

160

None

Leftovers & Casseroles

Leftovers

165

None

 

Casseroles

165

None

 

Fin Fish

145 or Cook until is opaque

None

Leftovers & Casseroles

Shrimp, Lobster, and Crabs

Cook until flesh is pearly & opaque

None

 

Clams, Oysters, and Mussels

Cook until shells open

None

 

Scallops

Cook until flesh is milky white and firm.

None

*USDA food safety guidelines

 

 


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