Understanding Cooking Temperatures: A Complete Guide to Food Safety

Cooking meat is a balancing act. Cook it too little, and you risk foodborne illness. Cook it too much, and you have shoe leather.

The only way to win this game is with an instant-read thermometer.

The Safety Numbers (USDA Guidelines)

Here are the minimum internal temperatures you need to know:

• Poultry (Chicken, Turkey, Duck): 165°F (74°C)
  • Tip: Thighs often taste better cooked to 175°F as it breaks down the connective tissue.
• Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Bacteria live on the surface of meat. When ground, that surface is mixed throughout, so it must be cooked thoroughly.
• Whole Cuts of Beef/Lamb (Steaks, Roasts): 145°F (63°C) with a 3-minute rest
  • This is for Medium. Medium Rare is technically 130-135°F, which many chefs prefer, though the USDA recommends higher for absolute safety.
• Pork (Chops, Roasts): 145°F (63°C) with a 3-minute rest
  • The days of dry, grey pork are over! A little pink in the middle is safe and delicious.
• Fish: 145°F (63°C) or until flesh is opaque and separates easily with a fork.

Carryover Cooking

This is crucial: Meat continues to cook after you take it off the heat.

A large roast can rise 5-10 degrees while it rests. If you want your roast chicken to be 165°F at the table, pull it out of the oven at 160°F. If you pull it at 165°F, it might end up at 170°F+ and dry out.

How to Probe

Insert the thermometer into the thickest part of the meat, avoiding bone, fat, or gristle. For a whole chicken, check the inner thigh near the breast.

Don't have a recipe for tonight? Use your new knowledge on a reliable Roast Chicken.