Safe temps · Doneness · Cooking times
Cooking Temp Chart
Your no-nonsense reference for cooking temperatures. Clear internal-temperature charts for chicken, beef, pork, turkey and fish, plus doneness guides and how-long-to-cook times – all based on USDA safe minimums so you cook it right and safe every time.
Guides
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GuideChicken Internal Temperature: Safe Temp & Where to CheckChicken internal temperature: USDA safe minimum is 165°F (74°C) for all cuts. See the temp chart by cut and exactly where to check with a thermometer.Read more →
GuideGround Beef & Hamburger Internal TemperatureCook ground beef and hamburgers to a safe internal temperature of 160°F (71°C). USDA rules, a temp table, and where to measure a patty.Read more →
GuideHow Long to Bake Chicken Breast (Time & Temp)How long to bake chicken breast at 375°F, 400°F, or 425°F by weight—plus the one number that matters: a safe 165°F (74°C) internal temp.Read more →
GuideHow Long to Boil Eggs (Soft, Medium and Hard)How long to boil eggs for soft, medium and hard results, plus the USDA safe temp (160°F) for egg dishes and vulnerable groups.Read more →
GuideHow Long to Cook a Turkey (Time & Temperature)How long to cook a turkey at 325°F by weight, plus the USDA-safe 165°F (74°C) target, where to measure, resting, and thaw times.Read more →
GuideHow Long to Grill Chicken (Time & Temperature)How long to grill chicken by cut to reach a safe 165°F (74°C): breasts, thighs, wings, and whole butterflied, with a thermometer time-and-temp table.Read more →
GuideMeat Internal Temperature Chart (Safe Cooking Temps)USDA meat internal temperature chart: safe minimum cooking temps for poultry, beef, pork, fish, eggs, and leftovers in °F and °C, plus where to measure.Read more →
GuidePork Chop Internal Temperature (Safe Temp & Doneness)Pork chop internal temperature: USDA safe minimum is 145°F (63°C) plus a 3-minute rest. See the doneness chart and how to measure.Read more →
GuidePork Tenderloin Internal Temperature (Safe Temp)Pork tenderloin internal temperature: cook to a safe 145°F (63°C) and rest 3 minutes. Slightly pink is safe. See the doneness table and tips.Read more →
GuidePrime Rib Temperature (Pull Temps & Doneness)Prime rib temperature guide: pull temps and final doneness in °F (°C), carryover, reverse sear, resting, and the USDA 145°F safe minimum.Read more →
GuideSalmon & Fish Internal Temperature (Safe Temp)Fish internal temperature guide: USDA safe minimum is 145°F (63°C). Salmon, tuna, cod & shellfish temps, chef pull temps, and where to measure.Read more →
GuideSteak Doneness Temperature Chart (Rare to Well Done)Steak doneness temperature chart in °F (°C), from rare to well done, with the USDA safe minimum of 145°F and carryover pull tips.Read more →