Tip of the Day
Holiday Helper
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° |
| Stuffing | 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° |
| Chicken | 165° |
| Duck/Goose/Quail/Pheasant | 165° |
| Sausage Uncooked | 160° |
| Sausage Precooked | 165° |
| Venison | 160° |
| Fish | 145° or until opaque and flakes easily with fork |
| Shrimp/Lobster/Crab | Should turn red and flesh should become pearly opaque |
| Egg Dishes | 160° |
| Leftovers | 165° |
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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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