Is it Done Yet?

Nothing worse than 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-fashioned 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, that there is carry-over cooking. That means once you remove your roast from the oven, it will continue to cook 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 Thanksgiving early and make sure you don't make your guests sick with under cooked protein.