Roasting
Core temperatures
Meat/Poultry/Fish
°F (°C)
Beef tenderloin
- Rare
- Medium
- Well done
104 (40)
115 (46)
155 (68)
Prime rib
- Rare
- Medium
- Well done
113 (45)
129 (54)
167 (75)
Veal tenderloin
- Rare
- Medium
- Well done
113 (45)
145 (63)
167 (75)
Topside, ham roast (unsalted, unsmoked)
145 (63)
Pork shoulder
195 (91)
Pork tenderloin
145 (63)
Turkey, 20 lb (9.2 kg)
169 (76)
Turkey breast, turkey thigh, 3 lb (1.3 kg)
169 (76)
Duck, chicken, goose, 4.5 lb (2 kg)
169 (76)
Stuffed salmon trout, 3.5 lb (1.5 kg)
140 (60)
89