Complete List of Cooking Temperatures

Reviewed by Wendy Marcason, RDN
food thermometer in burger close up


Prevent Food Poisoning by Using a Food Thermometer

Don't rely upon sight, smell or taste alone to determine if your food is safe to eat. Make sure foods are cooked to a safe minimum internal cooking temperature by using the chart below and testing the food with a food thermometer to make sure this temperature is reached.

Ensuring foods reach this safe minimum internal temperature with a food thermometer is the only reliable way to ensure safety and to determine the doneness of cooked meats, poultry, egg dishes and leftovers.

Follow these six steps outlining how to safely use a food thermometer.

Category Food Temperature
Ground Meat and Meat Mixtures Beef, Pork, Veal and Lamb 160°F
  Hamburgers (prepared as patties, meatballs, etc.) 160°F
  Turkey and Chicken 165°F
Fresh Beef, Veal, Pork and Lamb Steaks, Roasts and Chops* 145°F*
Poultry Whole Chicken and Turkey 165°F
  Poultry Breasts and Roasts 165°F
  Poultry Thighs, Legs and Wings 165°F
  Duck and Goose 165°F
  Stuffing (cooked in bird or alone) 165°F
Pork Fresh Pork* 145°F*
  Fresh Ham (raw)* 145°F*
  Precooked Ham (to reheat)** 140°F
Egg Dishes Egg Dishes 160°F
  Eggs Cook until yolk and white are firm
Leftovers and Casseroles Leftovers 165°F
  Casseroles 165°F
Seafood Fin Fish 145°F or until flesh is opaque and separates easily with a fork
  Shrimp, Lobster and Crabs Cook until flesh is pearly and opaque
  Clams, Oysters and Mussels Cook until shells open during cooking
  Scallops Cook until flesh is milky white or opaque and firm
Game Animals Venison, Elk and Bison 160°F
Game Birds Grouse, Guineafowl, Partridge, Squab (young pigeon), Quail, Pheasant, Ratites (emu, ostrich, and rhea), Wild Ducks, Wild Geese, Wild turkey, and other species 165°F

*Must reach an internal temperature of 145°F and allow to rest for at least 3 minutes before carving or consuming.

**Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165°F.

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