Meat and Poultry Roasting Charts (2024)

FAQs

What temperature should meat and poultry dishes be cooked? ›

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.

The Right Temperature for Cooking Egg Dishes

The safe cooking temperature for egg whites is 144 to 149F; egg yolk is 149 to 158 F, and the safe minimum internal temperature for whole eggs is 144 to 158F. The safe minimum cooking temperature for egg dishes like quiche and casseroles is 160F.

Raw meat and poultry should always be cooked to a safe minimum internal temperature. When roasting meat and poultry, use an oven temperature no lower than 325 °F. Use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

For tender, fall-off-the-bone meat and soft skin, roast whole chicken at 325°F (162°C) for 1 ½ to 2 hours, depending on the weight. For firm, juicy meat and crisp, golden-brown skin, roast whole chicken 425°F (218°C) oven for 45 minutes to 1 ½ hours, depending on size.

40-140-4 Rule for Meat

If you are planning to smoke or grill meat, you should know about the 40-140-4 rule; The idea behind this rule is that meat should increase the temperature from 40°F to 140°F within 4 hours. It will reduce the bacteria growth to a great extent.

The 2-hour/4-hour rule outlines the time potentially hazardous food can be safely held between 5°C and 60°C. The rule was developed based on scientific studies. between 2 and 4 hours, the food can still be used, but can't be put back in the fridge • 4 hours or longer, the food must be thrown out.

All poultry should reach a safe minimum internal temperature of 165 °F (73.9 °C) as measured with a food thermometer. A whole chicken must reach this temperature throughout the bird. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

The temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible. Keep hot food hot and cold food cold.

What bacteria grow on food left out? ›

Staph bacteria grow and reproduce at temperatures from 50 degrees F to 120 degrees F, with the most rapid growth occurring near body temperature (about 98 degrees F). The toxin produced by staph bacteria is very heat-stable—it is not easily destroyed by heat at normal cooking temperatures.

The danger zone is the temperature range of 40–140°F (4–60°C), in which bacteria grow and thrive. Keeping perishable foods out of the danger zone is critical to keeping your food safe. Keep your hot foods hot and your cold foods cold.

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

The USDA's Food Safety and Inspection Service (FSIS) recommends cooking whole chicken and parts of chicken (like the breasts, legs, thighs, wings and giblets), ground poultry, and stuffing to 165 degrees F.

Recommended internal temperatures are 165 degrees F for ground poultry and 160 degrees F for ground meats. When making casseroles with bite-size pieces or ground meat or poultry, the final temperature of the dish should be checked prior to serving. The internal temperature should reach at least 165 degrees F.

refrigerator temperature of 40° F or below helps slow growth of these harmful microbes. Always refrigerate or freeze meat, poultry, eggs, and other perishables as soon as you get them home from the store.