Ultimately, a food thermometer helps guarantee you're cooking meat until the "just-right" doneness for juiciness and deliciousness. According to the CDC, these are the internal temperatures meat should reach: 145 F for whole beef, veal and lamb, and fresh pork and ham (allow the meat to cool for three minutes before carving or consuming). 160 F for ground beef, veal, pork and lamb, and for egg dishes. 165 F for all poultry, including ground chicken and ground turkey, and stuffing, leftovers and casseroles.
