Holiday Helper Temperature Chart

ThermometerFrom 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)

Chicken and Turkey (whole, stuffed or unstuffed) 165°
Stuffing 165°
Beef, Pork, Veal and Lamb (steaks, chops, roasts) 145° *
Beef, Pork, Veal and Lamb (ground) 160°
Ham
Fresh or Raw
Fully Cooked
Fully Cooked as Leftovers
145° *
140°
165°
Duck, Goose, Quail and Pheasant (whole) 165°
Venison, Elk, Bison 160°
Fin Fish 145° or until opaque and flakes easily with fork
Shrimp, Lobster and Crab Cook until flesh is pearly and opaque
Clams, Oysters and Mussels Cooks until shells open during cooking
Egg Dishes 160°
Leftovers 165°

* Allow to rest 3 minutes before carving or consuming.

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