This is my trusty internal temperature cooking chart. Use it to cook meats right, not to the bogus FDA recommendations. Bookmark this page or do what I do and save it to your iPhone homescreen (Arrow button at bottom -> Add to Home Screen). Now you’ll always know when your meat is good and ready.

Beef and Lamb
Rare 120 to 125 degrees F center is bright red, pinkish toward the exterior portion
Medium Rare 130 to 135 degrees F center is very pink, slightly brown toward the exterior portion
Medium 140 to 145 degrees F center is light pink, outer portion is brown
Medium Well 150 to 155 degrees F not pink
Well Done 160 degrees F and above steak is uniformly brown throughout
Poultry
Chicken & Duck 165 degrees F cook until juices run clear
Turkey
NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.		 165 degrees F juices run clear – leg moves easily
Pork
Medium 140 to 145 degrees F pale pink center
Well Done 160 degrees F and above steak is uniformly brown throughout
Pork ribs, pork shoulders, and beef brisket 160 degrees F and above medium to well done
Sausage (raw) 160 degrees F no longer pink
Ham
Raw 160 degrees F
Pre-cooked 140 degrees F
Fish and Seafood
Fish (steaks, filleted or whole) 140 degrees F flesh is opaque, flakes easily
Tuna, Swordfish, & Marlin 125 degrees F cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Shrimp
Medium-size, boiling 3 to 4 minutes cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Large-size, boiling 5 to 7 minues cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Jumbo-size, boiling 7 to 8 minutes cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Lobster
Boiled, whole – 1 lb. 12 to 15 minutes meat turns red and opaque in center when cut
Broiled, whole – 1 1/2 lbs. 3 to 4 minutes meat turns red and opaque in center when cut
Steamed, whole – 1 1/2 lbs. 15 to 20 minutes meat turns red and opaque in center when cut
Baked, tails – each 15 minutes meat turns red and opaque in center when cut
Broiled, tails – each 9 to 10 minutes meat turns red and opaque in center when cut
Scallops
Bake 12 to 15 minutes milky white or opaque, and firm
Broil milky white or opaque, and firm
Clams, Mussels & Oysters point at which their shells open – throw away any that do not open