Tip of the Day
Turkey, ham, even the Christmas goose – meat makes the menu at most holiday feasts. But how can you tell if your main meat dish is undercooked, overcooked or ready to serve? There’s just one way: with a food thermometer.
Below is a quick, at-a-glance reference for the safe minimum internal cooking temperatures for all of your favorite meat dishes, from family classics to exotic new ones.
|Type of Food||Safe Internal Cooking Temperature (in °F)|
|Turkey: Whole, Stuffed or Unstuffed ||165°|
|Beef Roast/Prime Rib/Pork Roast ||145° and allow to rest for at least 3 minutes|
|Ham: Fresh or Raw||160°|
|Ham: Fully Cooked||140°|
|Fish||145° or until opaque and flakes easily with fork|
|Shrimp/Lobster/Crab||Should turn red and flesh should become pearly opaque|
For more information on reducing your family’s risk of food poisoning this holiday season and to download a copy of the Holiday Helper temperature chart, visit www.homefoodsafety.org or download the free “Is My Food Safe?” app.
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