Please note: Meat and poultry should rest 5 - 25 minutes before serving/slicing (depending on size). This allows for the juices, that have accumulated on the surface, to seep back into the meat, making it more tender and juicy. The internal temperature will continue to rise 5 - 10 degrees Fahrenheit (2 - 4 Celsius) while resting. The temperatures given are the point at which you remove from heat.
Please also note: These are NOT the U.S. Food Safety Guidelines. They recommend that all meat be cooked to an internal temperature of 160F minimum, particularly for the very young, elderly, pregnant or anyone with a compromised immune system. They define a rare steak as one cooked to 140F.
| Type | Description | F | C |
|---|---|---|---|
| Beef very rare |
Red, cool center | 120F |
48C |
| rare | Red, warm center | 125F |
52C |
| medium rare | hot, red - pink center | 135F |
55C |
| medium | bit of pink in center | 145F |
62C |
| medium well | gray, not best | 155F |
68C |
| Veal | same as beef | ||
| Pork | slightly pink okay | 145F |
62C |
| Lamb rosy / rare |
mainly pink center | 125F |
52C |
| medium rare | less pink in center | 135C |
57C |
| Poultry | |||
| Chicken, breast | juices / clear when pierced | 160F |
71C |
| Chicken, thigh | juices / clear when pierced | 170F |
77C |
| Turkey, breast | juices / clear when pierced | 165F |
74C |
| Turkey, thigh | juices / clear when pierced | 180F |
82C |
| Whole duck | juices / clear when pierced | 180F |
82C |
| Duck breast, Magret | best rare / medium rare - same as beef | 125 |
52C |
| Fish | should flake and turn opaque |
If you don't have a thermometer you have to figure it out some other way:
Clear juices: For poultry the juices should run clear when you poke it. Stick a knife or skewer into the poultry as far as you can or to the middle. When you pull it out there should be clear juices running from the slit. If the juices are pink it's not done. For whole birds I highly recommend a thermometer. It is too easy to overcook them without a proper thermometer which makes them dry and tough. I have the kind that sits outside the oven with a wand in the meat - works great!
Cut & peak: For chicken breasts and other small pieces I make a small cut in the center of one, pull the sides apart and look: if it is not pink it is done. The same works for pork although I allow that to be a bit pink. Use the same method for lamb, veal or beef except that now you need only determine if it is done to your preference from rare to well!
Thumb test: I couldn't say it better myself so here is an explanation of the thumb test with great photos at http://bit.ly/1FlnbJ3