When will it be ready?

Recommended temperatures for meat on the grill or in the oven

Nothing will cause you more grief than if you over- or undercook the prime rib or the festive bird. Note the weight of your meat and the recommended cooking time per pound or kilogram. Pay attention during the last half hour of cooking; insert your instant-read thermometer into the meat at the mid-point of the thickest part, or the thigh for poultry. Remove the meat from the grill when the thermometer reads about 5 degrees below the recommended internal serving temperature. The temperature will increase 5–10 degrees during the 10–15 minutes resting time before you start carving.

	Remove at:	Serve at:
Beef and Lamb
Rare	130ºF/55ºC	135ºF/57ºC
Medium-rare	140ºF/60ºC	145ºF/63ºC
Medium	150ºF/65ºC	155ºF/68ºC
Medium-well	160ºF/70ºC	165ºF/74ºC

Pork
Medium	155ºF/68ºC	160ºF/70ºC
Medium-well	165ºF/74ºC	170ºF/77ºC

Chicken and Turkey	175ºF/80ºC	180ºF/82ºC