Test for doneness using a thermometer.
Always use a food thermometer to ensure that food has reached a high enough temperature to destroy harmful bacteria. Here are the internal temperatures recommended by the USDA.
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|Food Doneness||Final Temperature|
lamb, and veal steaks, chops, and roasts
|Hamburger, meat loaf, ground pork, veal, and lamb||160°F|
|Pork chops, ribs, and roasts||160°F|
|Ground turkey and chicken||165°F|
|Stuffing and casseroles||165°F|
|Chicken and turkey breasts||170°F|
|Chicken and turkey whole bird, legs, thighs, and wings||180°F|
|Duck and goose||180°F|