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Greenlee County
Home Food Temperatures

Home Food Temperatures

Use a metal-stemmed probe thermometer to check for the proper final cooking temperature of your food. The following is the USDA recommended food cooking temperatures.

Eggs & Egg Dishes

  • Eggs Cook until yolk and white are firm
  • Egg dishes 160

Ground Meat & Meat Mixtures

  • Turkey, chicken 165
  • Veal, beef, lamb, pork 160
  • Fresh Beef - Medium Rare 145 Medium 160 Well Done 170,
  • Fresh Veal - Medium Rare 145 Medium 160 Well Done 170
  • Fresh Lamb - Medium Rare 145 Medium 160 Well Done 170
  • Fresh Pork - Medium 160 Well Done 170

Poultry

  • Chicken, whole 180
  • Turkey, whole 180
  • Poultry breasts, roast 170
  • Poultry thighs, wings 180
  • Stuffing (cooked alone or in bird) 165
  • Duck & Goose 180
  • Ham - Fresh (raw) 160 Pre-cooked (to reheat) 140

Seafood

  • Fin Fish Cook until opaque and flakes easily with a fork.
  • Shrimp, lobster, crab Should turn red and flesh should become pearly opaque.
  • Scallops Should turn milky white or opaque and firm.
  • Clams, mussels, oysters Cook until shells open
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