Ground Meat and Meat Mixtures: Ground beef, pork, veal, lamb -- 160°F
Ground turkey, chicken -- 165°F Fresh Beef, Veal, Lamb: Medium rare -- 145°F
Medium -- 160°F
Well Done -- 170°F Poultry: Chicken & Turkey, whole -- 180°F
Poultry breasts, roast -- 170°F
Poultry thighs, wings, legs -- 180°F
Duck & Goose -- 180°F
Stuffing (cooked alone or in bird) -- 165°F Fresh Pork: Medium -- 160°F
Well Done -- 170°F Ham: Fresh (raw) -- 160°F
Pre-cooked (to reheat) -- 140°F Eggs & Egg Dishes: Eggs -- Cook until yolk & white are firm
Egg dishes -- 150°F
Leftovers & Casseroles -- 165°F Source: USDA Submitted by: CM | 
