Correct Cooking Temperatures
For the safest results, cook meats until the internal temperature at the thickest point reaches the USDA’s recommended temperatures below (in degrees Fahrenheit):
Egg Casseroles, sauces and custards: 160
Fresh Beef, Veal or Lamb: medium rare-145, medium-160, well done-170
Ground Fresh Beef, Veal or Lamb: 160
Fresh Pork or Ham: medium-160, well done-170. *These numbers are pretty conservative. Trichinella parasites die at almost 140°, so you can safely cook to 150 for medium rare and enjoy moister pork.
Whole Chicken, Turkey, Duck and Goose: 180, measured in thigh down near the bone
Poultry Thighs, Wings and Legs: 180
Poultry Breasts, Roast: 170
Stuffing: in or out of bird, 165
All Leftovers and Casseroles: 165