Temperature guides

Answer pages and longer guides on cooking temperatures for meat, poultry and seafood.

• 165°FChicken internal temperatureChicken is safe at 165°F (74°C), the USDA safe minimum for breasts, thighs, wings, whole birds and ground chicken. How to check it, and why dark meat is better at 175–195°F.
• 145°FSteak internal temperatureBeef steaks are safe at 145°F (63°C) with a 3-minute rest, per USDA. Common doneness targets: rare 125°F, medium-rare 135°F, medium 145°F, well done 160°F.
• 160°FGround Beef internal temperatureGround beef, burgers, meatloaf and sausage are safe at 160°F (71°C), the USDA safe minimum for ground beef, pork, lamb and veal. How to check a burger.
• 145°FPork internal temperaturePork chops, tenderloin and roasts are safe at 145°F (63°C) with a 3-minute rest; ground pork and sausage need 160°F (USDA). Plus the 195–205°F target for pulled pork.
• 145°FSalmon internal temperatureSalmon is safe at 145°F (63°C) or when the flesh is no longer translucent and flakes with a fork, per USDA. Many cooks pull it lower for a softer texture; here is how to decide.
• 145°FFish internal temperatureFish is safe at 145°F (63°C) or when it is no longer translucent and flakes with a fork (USDA). Shrimp, lobster, crab and scallops are done when pearly and opaque; clams, oysters and mussels when the shells open.
• 165°FTurkey internal temperatureTurkey is done at 165°F (74°C), the USDA safe minimum for whole turkeys, breasts, thighs, ground turkey and stuffing. Where to put the thermometer, and how long a turkey takes by weight.
• 145°FLamb internal temperatureLamb chops, leg and roasts are safe at 145°F (63°C) with a 3-minute rest; ground lamb needs 160°F (USDA). Common doneness targets from rare to well done.
• 145°FHam internal temperatureRaw ham is safe at 145°F (63°C) with a 3-minute rest. Reheat a precooked ham from a USDA-inspected plant to 140°F (60°C); other cooked hams to 165°F (USDA).
• 325°FTurkey cooking time by weightUSDA roasting times for 8 to 24 lb turkeys, stuffed and unstuffed, with thawing times.
• 212°FBoiling point by altitudeBoiling point chart by elevation and for 268 US cities above 2,000 ft, with candy and baking adjustments.
• 350°FWhole chicken cooking timeUSDA roasting times for whole chickens, Cornish hens and chicken parts.
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  The Master Guide to Cooking Temperatures for MeatAn overarching look at exactly how meat cooks: unraveling the mysteries of actin, myosin, and collagen break-down.7 min read
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  Food Safety 101: Serving, Holding, and The Danger ZoneA comprehensive guide to safe minimum cooking temperatures, avoiding bacterial growth, and reheating leftovers.5 min read