Internal temperatures for meats are crucial to ensure they are cooked safely while preserving their flavor and texture.
Using a food thermometer is the most accurate way to determine the internal temperature of meats. Insert the thermometer into the thickest part of the meat, away from bone or fat, to get an accurate reading.
We have several thermometers in our house. Drew has a fancy Bluetooth enabled contraption for his smoker. That’s cool and all but over kill for most of what I do. I don’t mind the thermometers that have the cord that extends out of the oven to give you a digital reading so you don’t have to keep opening the oven. But there is nothing wrong with using the ole’ analog readers either. I have several of them and use them quite frequently. And here’s the thing – I like opening my oven. I like to rotate cooking trays and visually inspect the items to make sure that all is good in my little world. Get in the habit of doing this. Ovens vary – sometimes one side is stronger than another for example. Then you find the crusts on your pies all burn on one side.
Tip – it’s not a bad idea to keep a bunch of these pop up disposable cooking thermometers in your drawer as well. Notice how the different colors are used for different meats (length of injectors are different as well as the temperature desired). We purchased a new oven last year and it’s a convection oven. It cooks much faster than our old oven. Those pop-ups have saved my hiney 2x in the last year by letting me know the turkeys were done cooking 30-45 minutes earlier than I thought. Nobody likes a dry turkey dinner.
You don’t need to go broke to cook well.
Here are the recommended internal temperatures for various types of meats:
1. Beef, Pork, Lamb, and Veal:
– Medium-Rare: 130-135°F (54-57°C)
– Medium: 135-145°F (57-63°C)
– Well-Done: 145°F and above (63°C and above)
2. Ground Meats (Beef, Pork, Lamb, and Veal):
– 160°F (71°C) for safety reasons due to higher risk of bacterial contamination in ground meats.
3. Poultry (Chicken, Turkey, Duck):
– Whole Birds: 165°F (74°C) measured in the thickest part of the thigh without touching bone.
– Ground Poultry: 165°F (74°C) similar to ground meats due to higher risk of bacterial contamination.
4. Fish:
– Cook fish until it reaches an internal temperature of 145°F (63°C) or until the flesh becomes opaque and flakes easily with a fork.
It’s important to note that the temperatures provided are general guidelines. For ground meats and poultry, it’s crucial to reach these temperatures for food safety reasons, as ground meat has a higher risk of harboring bacteria throughout. However, for whole cuts of beef, pork, lamb, veal, and fish, some people might prefer their meat cooked to a different level of doneness than what’s listed here.
Let the meat rest for a few minutes after cooking, as it continues to cook slightly and allows the juices to redistribute, resulting in a juicier and more flavorful dish.
