Safe Cooking Temperatures
Kill dangerous micro-organisms by cooking your food properly. Temperatures should be gauged by inserting an instant-read thermometer into the thickest part of the food.
Beef, lamb or veal, rare
Beef, lamb or veal, medium
Beef, lamb or veal, well-done
Chicken, duck or goose
Ground meats, beef, lamb or pork
Ground meats, chicken or turkey
Stuffing (inside or outside poultry)
Turkey, boneless roast, unstuffed
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