From Thanksgiving turkey to Christmas goose, meat makes the menu at many holiday feasts. How can you tell if your main meat dish is ready to serve? Use this quick reference temperature chart to ensure your holiday dishes are safe and delicious.
Type of Meat
|
Proper Internal
Temperature (in °F)
|
| Chicken and Turkey (whole, stuffedor unstuffed) |
165° |
| |
|
Stuffing
|
165° |
| |
|
Beef, Pork, Veal and Lamb (steaks, chops, roasts)
|
145° *
|
| |
|
| Beef, Pork, Veal and Lamb (ground) |
160° |
| |
|
Ham
Fresh or Raw
Fully Cooked
Fully Cooked as Leftovers |
145° *
140°
165° |
| |
|
| Duck, Goose, Quail and Pheasant (whole) |
165° |
| |
|
| Venison, Elk, Bison |
160° |
| |
|
| Fin Fish |
145° or until opaque and flakes easily with fork |
| |
|
| Shrimp, Lobster and Crab |
Cook until flesh is pearly and opaque
|
| |
|
| Clams, Oysters and Mussels |
Cooks until shells open during cooking |
| |
|
Egg Dishes
|
160° |
| |
|
| Leftovers |
165° |
|
* Allow to rest 3 minutes before carving or consuming.
Reviewed December 2012