Safe Internal Temperatures
| Meat | Internal Temp | Notes |
|---|---|---|
| Chicken / Turkey | 165°F (74°C) | No exceptions — always 165°F |
| Pork | 145°F (63°C) | Updated from 160°F in 2011 |
| Beef (medium-rare) | 135°F (57°C) | USDA says 145°F with rest |
| Fish | 145°F (63°C) | Or until flesh is opaque |
| Ground meat | 160°F (71°C) | Higher than whole cuts |
FAQ
Why is rest time important?
Meat continues cooking after you remove it from the oven — internal temperature rises 5-10°F during rest. Resting also lets juices redistribute. Cut too early and you lose moisture.
Should I use a meat thermometer?
Always. Time-based estimates vary with oven accuracy, starting temperature, and shape of the cut. A $10 instant-read thermometer is the most useful tool in any kitchen.