FOOD ITEM

INTERNAL TEMPERATURE

Hamburger – prepared as patties, meatballs, etc.

160°F

Medium-rare

140-145°F

Medium

160°F

Well-done

170°F

Medium

160°F

Well-done

170°F

Fresh, raw ham

160°F

Fully cooked ham, to reheat

140°F

Egg dishes, casseroles

160°F

Leftovers, reheated

165°F

Ground chicken, turkey

165°F

Whole chicken, turkey

165°F

Boneless turkey roasts

170°F

Poultry breast and roasts (white meat)

170°F

Poultry thighs, wings and drumsticks (dark meat)

180°F

Duck, goose

180°F

Stuffing – cooked alone

165°F

Fin fish

Cook until opaque and flakes easily with a fork

Shrimp, lobster, crab

Should turn red and flesh should become pearly opaque

Scallops

Should turn milky white or opaque and firm

Clams, mussels, oysters

Cook until shells open

Red meats, roasts, steaks, chops and poultry pieces

Insert in center of the thickest part, away from the bone, fat and gristle.

Poultry (whole bird)

Insert in inner thigh area near the breast, but not touching bone.

Ground meat and poultry

Place in the thickest area of meatloaf or patty. With thin patties, insert sideways until reaching the center with the thermometer stem.

Egg dishes and casseroles

Insert in center or thickest area of the dish.