| 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 | ||