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Published on December 08, 2011

Holiday Helper Temperature Chart

December 8, 2011

From Thanksgiving turkey to Christmas goose, meat makes the menu at many holiday feasts. How can you tell if your main meat dish is ready to serve? Use this quick reference temperature chart to ensure your holiday dishes are safe and delicious.

Type of Meat

Proper Internal Temperature*
(in °F)

Turkey (Whole, Stuffed or Unstuffed**)

165°

Stuffing

165°

Beef Roast/Prime Rib

Medium Rare: 145°
Medium: 160°
Well Done: 170°

Pork Roast

Medium: 160°
Well Done: 170°

Ham
Fresh or Raw
Fully Cooked
Fully Cooked as Leftovers


160°
140°
165°

Lamb

Medium Rare: 145°
Medium: 160°

Chicken/Duck/Goose/Quail/Pheasant (whole)

165°

Sausage
Uncooked
Precooked


160°
165°

Venison

160°

Fish

145° or until opaque and flakes easily with fork

Shrimp/Lobster/Crab

Should turn red and flesh should become pearly opaque

Egg Dishes

160°

Leftovers

165°

 

* Check internal temperature with a meat thermometer.
** Stuffing should reach 165 degrees Fahrenheit. For safety, consider cooking stuffing alone.

 

Source: http://www.eatright.org/Public/content.aspx?id=6379

 

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