Meat & Seafood Internal Temperature Cooking Chart
Use a meat thermometer and take the guesswork out of cooking meat and seafood

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Cooking thermometers take the guesswork out of cooking, as they measures 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.

A cooking or meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, hams, casseroles, meat loaves and egg dishes.

If you don't regularly use a thermometer, you should get into the habit of using one. 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

To learn how internal thermometers are rated and which to purchase, read HERE.
Nine instant-read thermometers were tested and evaluated according to the following criteria. They are listed in order of preference.

IMPORTANT:

After desired cooking temperature is reached, remove meat from heat source and let 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 and Lamb
Roasts, Steaks & Chops
Rare	120 to 125 degrees F	center is bright red, pinkish toward the exterior portion
Medium Rare	130 to 135 degrees F	center is very pink, slightly brown toward the exterior portion
Medium	140 to 145 degrees F	center is light pink, outer portion is brown
Medium Well	150 to 155 degrees F	not pink
Well Done	160 degrees F and above	steak is uniformly brown throughout
Ground Meat	160 to 165 degrees F	no longer pink but uniformly brown throughout

Poultry
Poultry (Chicken & Duck)	165 degrees F	cook until juices run clear

Turkey NOTE: 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 degrees F	juices run clear - leg moves easily

Stuffing (cooked alone or in turkey)	165 degrees F

Pork
Roasts, Steaks & Chops
Medium	140 to 145 degrees F	pale pink center
Well Done	160 degrees F and above	steak is uniformly brown throughout

Pork ribs, pork shoulders, and beef brisket	160 degrees F and above	medium to well done

Sausage (raw)	160 degrees F	no longer pink

Ham
Raw	160 degrees F
Pre-cooked	140 degrees F

Seafood
Fish (steaks, filleted or whole)	140 degrees F	flesh is opaque, flakes easily

Tuna, Swordfish, & Marlin	125 degrees F	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 minues	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 lb.	12 to 15 minutes	meat turns red and opaque in center when cut
Broiled, whole - 1 1/2 lbs.	3 to 4 minutes	meat turns red and opaque in center when cut
Steamed, whole - 1 1/2 lbs.	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
Bake	12 to 15 minutes	milky white or opaque, and firm
Broil		milky white or opaque, and firm

Clams, Mussels & Oysters		point at which their shells open - throw away any that do not open

Meat & Seafood Internal Temperature Cooking Chart Use a meat thermometer and take the guesswork out of cooking meat and seafood

Meat & Seafood Internal Temperature Cooking Chart
Use a meat thermometer and take the guesswork out of cooking meat and seafood