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