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