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