Meat temperatures chart
| Food Item | Internal temperature |
| Beef, Lamb, Veal | |
| Ground products | |
| Hamburger (prepared as patties, meatloaf, meatballs) |
160°F |
| Non-ground products | |
| Roasts and steaks | |
| Medium-rare | 145°F * |
| Medium | 160°F |
| Well-done | 170°F |
| Poultry | |
| Ground chicken, turkey | 165°F |
| Whole chicken, turkey | 165°F |
| Boneless turkey roasts | 165°F |
| Poultry breasts and roasts (white meat) |
165°F |
| Poultry thighs, wings and drumsticks (dark meat) |
165°F |
| Duck, goose | 165°F |
| Stuffing (cooked alone or in bird) | |
| Pork | |
| All cuts including ground products | |
| Medium | 145°F * |
| Well-done | 145°F * |
| Fresh, raw ham | 145°F |
| Fully cooked ham, to reheat | 140°F |
| Ground pork | 160°F |
* after holding for 3 minutes