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 Nov 8 - 14, 2007 
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Holiday Grub

Safe Cooking Temperatures

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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

140°F

Beef, lamb or veal, medium

160°F

Beef, lamb or veal, well-done

170°F

Chicken, duck or goose

175°F-180°F

Ground meats, beef, lamb or pork

160°F

Ground meats, chicken or turkey

165°F

Pâté

170°F

Pork, chops

160°F-165°F

Pork, cured

140°F

Sausage

160°F

Stuffing (inside or outside poultry)

180°F

Turkey, bone-in

170°F

Turkey, boneless roast, unstuffed

180°F

 
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