Is it Done Yet?

Nothing worse then taking a roast out of the oven only to find the ends are well done and the middle is raw. I live by my meat thermometer and don't care much for the digital one. The old fashion one where it shows you the range for beef, chicken and lamb works fine for me.

These are general temperatures and after a few trials and errors, you'll find what your family likes.

This is what the USDA recommends:

Beef, Pork, Veal & Lamb Steaks, chops, roasts145 °F (62.8 °C) and allow to rest for at least 3 minutes

Ground Meats160 °F (71.1 °C)

Ground Poultry165 °F

Ham, fresh or smoked (uncooked)145 °F (62.8 °C) and allow to rest for at least 3 minutes

Fully Cooked Ham (to reheat)Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

Product Minimum Internal Temperature

All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)165 °F (73.9 °C)

Eggs160 °F (71.1 °C)

Fish & Shellfish145 °F (62.8 °C)

Leftovers165 °F (73.9 °C)

Casseroles165 °F (73.9 °C)

However you prefer your meat, keep in mind, there is carry over cooking. That means once you remove your roast from the oven, it will continue to cook on outside the oven, until it starts to cool. I use the golden rule of 20mins/lb for poultry and beef.

A pork roast is ok to serve a little pink and it is preferred that way instead of drying it out.

This is great to print out and keep in your kitchen:

A turkey would roast the same as a roast, 20 mins/lb. After all, it's just a big bird and a cousin to the chicken.

Happy Roasting.