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How to Test Meat & Poultry for Doneness

How to tell if food is done -- both for food safety and personal preferences.
Ground Meat
  • Beef, lamb, veal, pork: 160 degrees F
  • Chicken, turkey: 165 degrees F
Fresh Beef, Lamb, Veal
  • Medium-rare: 145 degrees F
  • Medium: 160 degrees F
  • Well-done: 170 degrees F
Poultry
  • Chicken, turkey (whole): 180 degrees F
  • Poultry breasts: 170 degrees F
  • Poultry thighs: 180 degrees F
  • Duck, goose: 180 degrees F
Fresh Pork
  • Medium: 160 degrees F
  • Well-done: 170 degrees F
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