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COOKING TEMPERATURES 
Internal temperatures for various meats. Always use a meat thermometer.

Ground Meat and Meat Mixtures:

Ground beef, pork, veal, lamb -- 160F
Ground turkey, chicken -- 165F

Fresh Beef, Veal, Lamb:

Medium rare -- 145F
Medium -- 160F
Well Done -- 170F

Poultry:

Chicken & Turkey, whole -- 180F
Poultry breasts, roast -- 170F
Poultry thighs, wings, legs -- 180F
Duck & Goose -- 180F
Stuffing (cooked alone or in bird) -- 165F

Fresh Pork:

Medium -- 160F
Well Done -- 170F

Ham:

Fresh (raw) -- 160F
Pre-cooked (to reheat) -- 140F

Eggs & Egg Dishes:

Eggs -- Cook until yolk & white are firm
Egg dishes -- 150F
Leftovers & Casseroles -- 165F

Source: USDA

Submitted by: CM
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Dec 8, 7:09 PM
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