Meat temperature chart
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|
|Chicken and Turkey||175ºF/80ºC||180ºF/82ºC|