Internal Temperature Chart
A filterable cheat sheet for minimum safe internal temperatures — poultry, roasts, ground meats, seafood, egg dishes, and reheated leftovers. Toggle °F or °C, pick a category, and read where to probe before you call it done.
Display units
Show
| Food | Target | After cooking |
|---|---|---|
| Chicken — whole bird Inner thigh, wing joint, or thickest breast — not touching bone. | 165°F | — |
| Chicken — parts & bone-in pieces Thickest part of breast or thigh. | 165°F | — |
| Chicken — ground or patties | 165°F | — |
| Turkey — whole Thigh and breast; confirm both zones. | 165°F | — |
| Turkey — breast, thigh, ground | 165°F | — |
| Duck & goose | 165°F | — |
| Beef — steak, roast, chops Center of thickest part before resting. | 145°F | 3 min rest |
| Beef — ground, burgers, meatloaf Several spots on patties; center of loaf. | 160°F | — |
| Veal — chops & roasts | 145°F | 3 min rest |
| Pork — chops, roasts, tenderloin May look slightly pink at 145°F — that can be safe if temp is verified. | 145°F | 3 min rest |
| Pork — ground & sausages (raw) | 160°F | — |
| Ham — fresh (raw) | 145°F | 3 min rest |
| Ham — fully cooked (reheating) Heat to steaming or per package if higher. | 140°F | — |
| Lamb — chops & roasts | 145°F | 3 min rest |
| Lamb — ground | 160°F | — |
| Fish — fin fish steaks & fillets Flesh separates easily and is opaque. | 145°F | — |
| Shrimp, lobster, crab Pearly, opaque flesh; shells red where applicable. | 145°F | — |
| Scallops, clams, mussels, oysters (cooked) Shells open when live mollusks are cooked; discard unopened. | 145°F | — |
| Egg dishes — casseroles, quiche, strata | 160°F | — |
| Leftovers — reheated Cover and rotate for even heating; stir soups and sauces. | 165°F | — |
| Casseroles & mixed dishes | 165°F | — |
These are minimum targets for food safety planning — not cooking times. Carryover heat can raise temperature during rest. For frozen poultry timing, pair with the meat thaw calculator and turkey size calculator.
When in doubt, use an instant-read thermometer and official guidance for your region. This chart does not cover sous-vide, smoking, or cured charcuterie — those need dedicated protocols.
How to use the chart at the stove
Package cook times assume average thickness and starting temperature. Your skillet, grill, or air fryer basket can run hotter or cooler. Check early, log what worked, and let carryover finish the last few degrees on roasts during a short rest on a warm plate.
Poultry should hit 165°F in the measured spot — not merely near it. Ground meats need 160°F in the center because bacteria can mix through the grind. Fish is done at 145°F when flesh is opaque and separates easily with a fork.
Numbers to memorize
Three anchors cover most weeknight cooking: 165°F poultry, 145°F whole cuts of beef or pork with a brief rest, and 160°F ground meat. The interactive table above has every row with Celsius equivalents.
- Chicken — parts & bone-in pieces165°F
- Beef — steak, roast, chops145°F + 3 min rest
- Pork — chops, roasts, tenderloin145°F + 3 min rest
- Fish — fin fish steaks & fillets145°F
- Leftovers — reheated165°F
Pair with other kitchen tools
Still frozen? Plan with the meat thaw calculator. Holiday bird? Size it with the turkey size calculator. Converting an oven tray recipe to a basket? The air fryer conversion calculator handles heat and time — this chart confirms when the protein is actually safe.
FAQ
- Where should I stick the thermometer?
- Slide the probe into the thickest part of the food, away from bone, fat, and the pan. For whole poultry, check the inner thigh and the thickest breast. For thin burgers, probe from the side into the center.
- Why do some meats list a rest time?
- Beef, pork, and lamb roasts can rise a few degrees while resting after you pull them from heat. USDA lists 145°F with a three-minute rest as a safe combo for whole cuts — the chart shows both the target and the rest note.
- Is pink pork safe?
- Pink color alone is not reliable. Modern pork is considered safe at 145°F with a short rest when verified with a thermometer in the thickest part — not when judged by color alone.
- Does this chart replace a food thermometer?
- No — it tells you what to aim for. An instant-read or leave-in probe thermometer is still the tool that proves you hit the target, especially for poultry and mixed dishes.
Disclaimer: Planning reference only. Follow local health guidance, product labels, and thermometer readings — especially for infants, older adults, and anyone with weakened immunity.
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