Guide

Meat Internal Temperature Guide

Safe cooking temperatures for every protein

Using a meat thermometer is the single most reliable way to know when protein is done. Color and firmness are unreliable — internal temperature is what keeps food safe and cooked exactly how you want it. Below is every protein in Cook Lookup with its target internal temperature.

Quick Reference Chart

Protein

Internal Temp

Chicken Breast

Let rest 5 minutes after cooking. Pound to even thickness for uniform results. A meat thermometer is your best friend here.

165°F / 74°C

Chicken Thigh

Higher fat means more flavor and harder to overcook. Crisp skin-side down first.

175°F / 79°C

Salmon Fillet

Remove from fridge 15 min before cooking. Pat very dry for crispy skin.

145°F (FDA) or 125°F (medium)

Ribeye Steak

Salt 40 minutes ahead or right before cooking — anywhere in between draws moisture to the surface without giving it time to reabsorb, which works against your crust. Rest 5 to 10 minutes after cooking, loosely tented with foil. Slice against the grain. For a reverse sear, start it in a 250°F oven until it hits about 10 to 15 degrees below your target temp, then sear it hot and fast to finish. It takes longer but gives you edge-to-edge even color and a better crust.

130°F rare · 135°F med-rare · 145°F medium

Pork Chop

Brine for 30 min for juicier results. Rest 5 min. Pork is safe at 145°F — don't overcook.

145°F / 63°C

Shrimp

Cooks FAST. Remove when just turning pink — carryover heat finishes the job.

Opaque and pink throughout

Whole Chicken

Air-dry uncovered in fridge overnight for crispy skin. Truss for even cooking. ~20 min per pound.

165°F in thickest part of thigh

Cod Fillet

Very delicate — handle gently. Pat very dry before cooking.

145°F / 63°C

Lamb Chops

Lamb loves rosemary, garlic, and high heat. Rest 5 min.

130°F rare · 140°F medium

Ground Beef

Don't overwork the meat when forming patties. Season generously. 80/20 makes juicier burgers, 90/10 is better for dishes where you're draining the fat anyway. For smash burgers, keep the ball intact until it hits the pan. For tacos and crumbled dishes, break it down small and let it sit against the pan long enough to actually brown. Browning is flavor — don't skip it by stirring too early.

160°F / 71°C

Ground Turkey

Leaner than beef — add a splash of olive oil to prevent dryness. Season well, turkey is mild.

165°F / 74°C

Chicken Wings

Pat very dry and baking powder coat = crispy skin without frying. Toss in sauce AFTER cooking.

165°F / 74°C (but 190°F for tender)

Pork Tenderloin

Remove silver skin — it won't render. Sear first for color. Rest 10 min. Very lean — don't overcook.

145°F / 63°C

Pork Belly

Score the skin for cracklings. Dry the skin thoroughly. Low and slow renders the fat beautifully.

190–200°F for tender

Duck Breast

Score the skin in a crosshatch pattern. Start skin-side down in a cold pan. Render the fat slowly — save it for cooking.

130°F rare · 140°F med-rare · 155°F medium

Turkey Breast

Brine overnight for moisture. Butter under the skin. Tent with foil if browning too fast. Let rest 15 min.

165°F / 74°C (or 155°F and rest to 165°F)

Filet Mignon

Bring to room temp 30 min before. Pat dry. Salt generously. Sear hard. Rest 5–8 min. Butter baste is classic.

120°F rare · 130°F med-rare · 140°F medium

NY Strip Steak

Leave the fat cap — it renders and bastes. Sear fat cap edge standing up. Rest 5–8 min under loose foil.

130°F rare · 135°F med-rare · 145°F medium

Scallops

MUST be dry-packed, not wet. Pat VERY dry — moisture is the enemy of a sear. Remove side muscle.

130°F / 54°C

Mussels

Discard any that won't close when tapped. Discard any that don't open after cooking. Cook fast — they're done in minutes.

Shells open = done

Halibut

Very lean — overcooks easily. Remove from heat a few degrees early. Oil and season the fish, not the pan.

130–135°F / 54–57°C

Tuna Steak

Best served rare to medium-rare. Overcooked tuna is dry and mealy. Very hot, very fast.

Rare center (115°F) recommended

Pork Ribs

Remove the membrane from the back side. Low and slow is the only way. Wrap in foil at the stall (around 160°F) to push through.

195–203°F for pull-apart tender

Brisket

Trim fat cap to ¼″. Season simply — salt and pepper is classic. Rest at LEAST 1 hour. Slice against the grain.

195–205°F (probe-tender)

Whole Turkey

Brine 12–24 hrs for juicier results. Air-dry uncovered in fridge overnight for crispy skin. Tent with foil if browning too fast. Rest 30 min.

165°F in thickest part of thigh

Sausage / Bratwurst

Don't poke holes — keeps juices in. Low and slow prevents splitting. Beer simmer before grilling is the Wisconsin way.

160°F / 71°C (pork) or 165°F (chicken/turkey)

Lobster

Don't overcook — rubbery lobster is a tragedy. Shell turns bright red when done. Butter is mandatory.

140°F / 60°C (tail meat)

Crab

Most crab sold is pre-cooked — you're just reheating. Live crab goes in boiling water headfirst. Serve with drawn butter and lemon.

145°F / 63°C

Tilapia

Very thin and delicate — cooks fast. Pat dry for any sear. Mild flavor takes seasoning well. Handle gently or it falls apart.

145°F / 63°C

Chicken Drumsticks

Dark meat is forgiving — aim for 175–180°F for tender, juicy results. Pat skin dry for crispiness. Don't crowd the pan.

175°F / 79°C

Clams

Discard any with broken shells or that won't close when tapped. Soak in cold salted water 20 min to purge sand. Discard any that don't open after cooking.

Shells open = done

Swordfish Steak

Meaty and firm — treats more like steak than fish. Don't overcook or it dries out. Pairs well with citrus, capers, and olive oil.

130–140°F / 54–60°C

Sardines (Fresh)

Fresh sardines are incredible — nothing like canned. Ask your fishmonger to gut and scale them. Eat the bones — they're soft and full of calcium.

145°F / 63°C

Key Rules

Always insert the thermometer into the thickest part of the meat, away from bone.
Carryover cooking adds 5–10°F after you remove meat from heat — pull it slightly early.
Let meat rest for at least 5 minutes before cutting. Resting redistributes juices.
Ground meats (burgers, meatballs) must hit 160–165°F — no exceptions.
Fish is safe at 145°F, but many chefs prefer 125–130°F for salmon and tuna.
Poultry (chicken, turkey, duck) must always reach 165°F in the thickest part.

Steak Doneness Temperatures

Level

Temp

Description

Rare

120–125°F

Cool red center. Very soft to touch. Seared outside, raw inside.

Medium-Rare

130–135°F

Warm red center. Most steakhouses' default. Best for ribeye and strip.

Medium

140–145°F

Warm pink center. Firmer texture. Good for leaner cuts.

Medium-Well

150–155°F

Slight pink. Drier but still has some juice.

Well-Done

160°F+

No pink. Firm throughout. Best with fattier cuts like brisket.

Why Resting Matters

When meat cooks, the juices get pushed toward the center. If you cut immediately, those juices pour out onto the cutting board instead of staying in the meat. Resting for 5–10 minutes allows the juices to redistribute evenly. During rest, the internal temperature will also rise 5–10°F (carryover cooking), so pull your meat off heat slightly before it hits the target temperature.