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Cutting into a chicken breast to check the color is the most common way people decide dinner is done. It is also unreliable. USDA says plainly that color and grill marks are not indicators that food is safe to eat. A thermometer is the only dependable check, and the numbers you need fit on an index card.
The Safe Minimum Temperatures
| Food | Safe minimum internal temperature |
|---|---|
| Chicken, turkey and other poultry (all cuts, whole or ground) | 165°F |
| Ground beef, pork, veal and lamb; sausage | 160°F |
| Beef, pork, veal and lamb steaks, chops and roasts | 145°F, then rest 3 minutes |
| Raw ham | 145°F, then rest 3 minutes |
| Precooked ham, reheated | 165°F |
| Fish | 145°F, or until the flesh is no longer translucent |
| Egg dishes such as quiche or frittata | 160°F |
| Casseroles and all leftovers | 165°F |
Temperatures are from the FoodSafety.gov safe minimum internal temperatures chart.
Why Ground Meat Needs More Heat Than Steak
On a whole steak or roast, bacteria sit on the outside surface, where the heat of the pan kills them. Grinding mixes that surface through the whole batch, so the middle of a burger has to reach a safe temperature too. That is why a steak is safe at 145°F and a burger needs 160°F.
What the 3-Minute Rest Does
For whole cuts of beef, pork, veal and lamb, the chart pairs 145°F with a 3-minute rest. Take the meat off the heat and leave it alone before carving. The temperature holds or rises slightly during that time, which finishes the job. It also keeps more juice in the meat.
How to Take a Reading That Counts
Go for the thickest part. USDA says to insert the thermometer into the thickest part of the food, away from bone, fat and gristle. Bone heats faster than meat and gives a falsely high number.
Go in from the side on thin foods. For burgers, chops and thin chicken breasts, slide the probe in through the side until the tip reaches the center.
Check more than one spot on large items like a whole turkey or a casserole. The coolest reading is the one that matters.
Wash the probe with hot soapy water after each use, so you do not carry bacteria from undercooked food back into the finished dish.
Which Thermometer to Use
USDA lists several types, and the main difference is speed. A digital thermocouple reads in about 2 to 5 seconds. A digital thermistor takes about 10 seconds. A dial instant-read takes 15 to 20 seconds and needs to go 2 to 2.5 inches deep, which makes it a poor fit for thin foods. An oven-safe dial thermometer stays in the roast while it cooks. For everyday cooking, a fast digital instant-read is the most useful single tool.
Check That Your Thermometer Is Accurate
Fill a glass with ice, top it up with cold water and stir. Put the probe at least 2 inches into the ice water for 30 seconds without touching the glass. It should read 32°F. If it is off, adjust it if your model allows, or note the difference and account for it.
Frequently Asked Questions
Is pink pork safe?
It can be. Whole cuts of pork are safe at 145°F with a 3-minute rest, and they may still look slightly pink at that temperature. Ground pork needs 160°F.
Do I need to check foods I reheat?
Yes. Leftovers and casseroles should reach 165°F. See our guide to how long leftovers last for storage times.
Where do I check a whole turkey?
Check the thickest part of the breast and the innermost part of the thigh and wing. Our holiday turkey guide walks through it.
The Bottom Line
Remember three numbers: 165°F for poultry and leftovers, 160°F for ground meat, and 145°F plus a 3-minute rest for whole cuts. Check the thickest part, and trust the thermometer over the color.
Sources: FoodSafety.gov: Safe Minimum Internal Temperatures and USDA Food Safety and Inspection Service: Kitchen Thermometers.