Meat and Seafood: Safe Cooking Temperatures

grilled bacon burger

Many who are using their smokers and/or grills may be looking for an quick reference for safe, internal cooking temperatures. Following is a list that covers most types of meat and seafood from the U.S. FDA. Always use a food thermometer.

GROUND MEAT & MEAT MIXTURES           Internal temperature
Beef, Pork, Veal, Lamb                                                   160°F
Turkey, Chicken                                                               165°F

FRESH BEEF, PORK, VEAL & LAMB                       145° F
– with a 3 minute rest time

Chicken & Turkey, Whole                                             165°F
Poultry Parts                                                                    165°F
Duck & Goose                                                                  165°F
Stuffing (cooked alone or in bird)                               165° F
Fresh (raw)                                                                      160°F
Pre-cooked (to reheat)                                                  140°F

Eggs Cook                                                  until yolk & white are firm
Egg Dishes                                                                     160°F
Fin Fish                                                                          145°F
– or flesh is opaque and separates easily with fork
Shrimp, Lobster & Crabs                           Flesh pearly & opaque
Clams, Oysters & Mussels                     Shells open during cooking
Scallops                                                   Milky white or opaque & firm

LEFTOVERS & CASSEROLES                                  165°F

Download a printable version from the FDA.

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