Cooking Temperatures:
Ground Meat and Meat Mixtures:
Ground beef, pork, veal, lamb -- 160°F
Ground turkey, chicken
-- 165°F
Fresh Beef, Veal, Lamb:
Medium rare -- 145°F
Medium
-- 160°F Well Done -- 170°F
Poultry:
Chicken & Turkey,
whole -- 180°F
Poultry breasts, roast -- 170°F
Poultry thighs,
wings, legs -- 180°F
Duck & Goose -- 180°F
Stuffing (cooked
alone or in bird) -- 165°F
Fresh Pork: Medium -- 160°F Well
Done -- 170°F
Ham: Fresh (raw) -- 160°F Pre-cooked (to reheat)
-- 140°F
Eggs & Egg Dishes:
Eggs -- Cook until yolk & white
are firm
Egg dishes -- 150°F
Leftovers & Casseroles -- 165°F
Source: USDA |