Roasting
Temperatures |
165
to
175°
F |
79
to
85°
C |
Internal
temperature
of
poultry |
155
to
165°
F |
68°
to
74° |
Internal
temperature
of
pork |
160°
F |
71°
C |
Internal
temperature
of
well
done
red
meat |
140°
F |
60°
C |
Internal
temperature
of
medium
done
red
meat |
120°
F |
49°
C |
Internal
temperature
of
rare
red
meat |
Remember
that
carry
over
heat
in
large
roasts
will
continue
to
cook
the
roast
for
a
period
of
time
after
removed
from
the
oven.
For
this
reason
the
larger
roasts
may
e
removed
from
the
oven
prior
to
reaching
the
above
temperature
allowing
the
roast
to
rest
and
temperature
equalize
achieving
your
final
goal |