Doneness Temperature Chart
Look up USDA safe minimums and common texture checkpoints for the supported foods, then compare a thermometer reading with the applicable safety endpoint.
Check a thermometer reading
Guidance: Whole bird: verify the thickest breast and innermost thigh and wing
| Item | USDA minimum | Texture target or notes |
|---|---|---|
| Chicken (whole or pieces) | 165°F | Whole bird: verify the thickest breast and innermost thigh and wing |
| Turkey (whole) | 165°F | Verify the thickest breast and innermost thigh and wing |
| Ground poultry | 165°F | 165°F |
| Item | USDA minimum | Texture target or notes |
|---|---|---|
| Steaks, chops, roasts | 145°F +3m | Verify 145°F, then allow the required 3-minute rest |
| Pork tenderloin / loin | 145°F +3m | Verify 145°F, then rest at least 3 minutes |
| Fresh or cook-before-eating ham | 145°F +3m | Verify 145°F, then rest 3 minutes |
| Fully cooked ham (USDA-inspected plant package) | 140°F | Reheat to 140°F; follow the package instructions |
| Fully cooked ham (other source or repackaged) | 165°F | Reheat to 165°F |
| Item | USDA minimum | Texture target or notes |
|---|---|---|
| Ground beef, pork, lamb, veal | 160°F | Burgers 160°F |
| Sausage (fresh beef, pork, lamb, veal) | 160°F | 160°F |
| Sausage (fresh poultry) | 165°F | 165°F |
| Item | USDA minimum | Texture target or notes |
|---|---|---|
| Brisket | 145°F +3m | Probe-tender ~200-205°F (≈203°F), then rest 1+ hr |
| Pork shoulder / butt (pulled) | 145°F +3m | Probe-tender ~200-205°F, then rest |
| Pork spare / St. Louis ribs | 145°F +3m | Bend/toothpick test, ~195-203°F |
| Baby back ribs | 145°F +3m | Bend test, ~195-200°F |
| Beef short ribs / chuck | 145°F +3m | Probe-tender ~200-205°F |
| Item | USDA minimum | Texture target or notes |
|---|---|---|
| Fish | 145°F | 145°F or until the flesh is opaque and separates easily |
| Shrimp, lobster, crab, scallops | USDA visual endpoint | Cook until the flesh is pearly or white and opaque |
| Clams, oysters, mussels | USDA visual endpoint | Cook until shells open; discard any that stay closed |
| Egg dishes | 160°F | 160°F |
| Item | USDA minimum | Texture target or notes |
|---|---|---|
| Leftovers / reheated food | 165°F | 165°F |
| Casseroles | 165°F | Verify 165°F in the center |
| Hot-holding (keep at or above) | 140°F | Hold at 140°F or warmer; danger zone is 40-140°F |
Safe minimum internal temperatures are from the USDA Food Safety and Inspection Service (FSIS). BBQ texture targets are common-practice goals, not food-safety numbers. This is general information, not professional food-safety advice; always follow current USDA guidance and confirm the minimum with a food thermometer before serving.
Frequently asked questions
What is the safe internal temperature for chicken?
USDA lists 165°F for all poultry. For a whole bird, check the thickest breast and the innermost thigh and wing without touching bone.
What temperature is brisket done?
The USDA minimum for whole beef cuts is 145°F followed by a 3-minute rest. Brisket is commonly cooked farther for texture; use 200-205°F only as a checkpoint and remove it when a probe slides into the flat with little resistance.
Do I need to rest meat after cooking?
USDA recommends a 3-minute rest for whole cuts of beef, pork, lamb, and veal at 145°F. Large BBQ cuts benefit from much longer rests.