Holiday Helper
From traditional Thanksgiving turkey to classic Christmas goose, meat makes the menu at most traditional holiday feasts.
But how can you tell if your main meat dish is undercooked, overcooked or ready to serve? Consult the Holiday Helper!
This quick, at-a-glance reference helps you keep track of proper internal temperatures for all of your favorite meat dishes,
from family classics to exotic new ones. Keep the Holiday Helper handy – along with a meat thermometer – next time you
head into the kitchen, so you can be sure your holiday dishes are both safe and delicious!
| Type
| Proper Internal Temperature* (°F )
|
Turkey (Whole, Stuffed** or Unstuffed)
Thigh
Breast |
180°
170° |
| Stuffing |
165° |
| Beef Roast/Prime Rib |
Medium Rare: 145°
Medium: 160°
Well Done: 170° |
| Pork Roast |
Medium: 160°
Well Done: 170° |
Ham
Fresh or Raw
Fully Cooked
Fully Cooked as Leftovers |
160°
140°
165° |
| Lamb |
Medium Rare: 145°
Medium: 160° |
Chicken/Duck/Goose/Quail/Pheasant
Breast
Whole/Drumstick/Thigh/Wing |
170°
180° |
Sausage
Uncooked
Precooked |
160°
165° |
| Venison |
160° |
| Fish |
Cook until opaque and flakes easily with fork |
| Shrimp/Lobster/Crab |
Should turn red and flesh should become
pearly opaque |
| Egg Dishes |
160° |
| Leftovers |
165° |
* Check internal temperature with a meat thermometer.
** The temperature of a whole turkey must reach 180ºF deep in the thigh and 170° in the breast and the stuffing must reach 165ºF. For safety and uniform doneness of turkey, cook stuffing separately.
Some documents are in PDF format and require the free Adobe Acrobat Reader. Click 