Internal Cooking Temperatures

Color lies; thermometers do not. Measure the thickest part, away from bone, and rest the meat before slicing.

Food	Pull temperature	Rest
Chicken & turkey (all parts)	165°F / 74°C	15–30 min
Turkey thigh (best texture)	175°F / 80°C	30 min
Beef steak: rare / medium-rare / medium	125°F / 130–135°F / 145°F	5–10 min
Beef & lamb roasts	145°F / 63°C	15 min
Pork chops & roasts	145°F / 63°C	3 min minimum
Ground meat (beef, pork, lamb)	160°F / 71°C	—
Salmon	125–130°F for silky, 145°F per USDA	5 min
Eggs & egg dishes	160°F / 71°C	—

Carryover cooking: roasts rise another 5–10°F while resting. Pull them a few degrees early and let the rest do the work.