Pick up a food thermometer at your local specialty shop.
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.

Food Doneness Final Temperature Beef, lamb, and veal steaks, chops, and roasts medium rare medium 145°F 160°F Hamburger, meat loaf, ground pork, veal, and lamb 160°F Pork chops, ribs, and roasts 160°F Egg dishes 160°F Ground turkey and chicken 165°F Stuffing and casseroles 165°F Leftovers 165°F Chicken and turkey breasts 170°F Chicken and turkey whole bird, legs, thighs, and wings 180°F Duck and goose 180°F


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