Cooking Charts | Grill Mates® | Master the Flame, Master the Flavor

Proper Internal Temperatures:

Cut of Meat	Minimum Internal Temperatures

Pork (for pulling)	190 F

Chicken / Turkey Thighs	180 F

Chicken / Turkey Breasts	170 F

Ground Poultry	165 F

Ground Beef	160 F

Pork	160 F

Degree of Doneness	Internal Temperature for Beef and Lamb	Internal Temperature for Pork, Chicken, and Turkey

Well	170 - 190 F	180 - 195 F

Medium-Well	165 - 170 F	170 - 175 F

Medium	150 - 160 F	160 - 165 F (pork only)

Medium-Rare	140 - 145 F	(not applicable)

Rare	125-130 F	(not applicable)

Other Hints

It is important to invest in a quality meat thermometer. Most are a probe you stick in the center of the meat for a quick read and cannot be left in the meat. Those that can be left in the meat are generally more expensive; they are typically attached to a wire that runs outside the grill.
Internal temperature readings of meats should be taken with a meat thermometer inserted at an angle in the center of the thickest portion of the meat.
When using a thermometer for smaller cuts of meat, such as chicken breast or pork chops, insert the thermometer horizontally in the end of the thicker portion of meat.
When reading internal temperatures of meats, remove meat from the heat of the grill, read the temperature, and then return meat to the grill if further cook time is necessary.

For bone-in cuts of meat, make a small slit near the bone to determine internal color and degree of doneness.
For boneless cuts of meat, make a small slit to the center of the thickest portion of the meat.
For thicker meat portions, it is best to use a quick recovery thermometer for more accurate temperature readings.
If a meat thermometer is not applicable, such as with stuffed meats, kebab skewers, and thin fish fillets, use the "Touch Method":

RARE = soft and yielding

DONE = firm