Cooking Temperatures

For most ingredients: Stop cooking ~15F/7C before desired temp. Typical rest and carry-over will increase temperature by ~15F/7C over ~5/10min. Thicker items will take longer.

Product	Cooked to	Final Resting Temp.	Description
Fresh Beef, Veal & Lamb	Rare	135F/57C	Interior appearance shiny
	Med Rare	145F/63C	Deep red to pink
	Medium	160F/71C	Pink to light pink
	Well Done	170F/77C	Light pink line in center for med-well, no pink for well
Fresh Pork	Medium	160F/71C	Meat opaque, slight give, juices faint blush
	Well Done	170F/77C	Slight give, juices clear
Ham
Fresh Ham	Done	160F/71C	Slight give, light blush
Precooked	Done	140F/60C
Poultry
Whole birds	Done	180F/82C	Legs easily move in socket, juices blush to clear
Breast	Done	170F/77C	Meat opaque
Thigh, Leg, Wing	Done	180F/82C	Meat releases from bone
Stuffing	Done	165F/74C
Ground Meat
Turkey/Chicken	Done	165F/74C	Juices clear
Beef, Veal, Lamb, Pork	Done	160F/71C	Juices light blush to clear
Seafood
Fish	Done	145F/63C	Still moist, flesh will easily segment
Shrimp, Lobster, Crab, Crawfish	Done		Shells turn red, flesh becomes pearl-opaque
Scallops	Done		Flesh turns milky white
Clams, Mussels, Oysters	Done		Shells will open