I think we can all agree that there’s nothing worse than sitting down to enjoy dinner after a long day only to cut into your meat and realize it isn’t done. Well, maybe there is one thing worse – taking a bite before realizing it’s not done!

While a seasoned chef can usually determine doneness by touch, it’s an uncertain method at best. The only 100% sure-fire way to guarantee you don’t dig into partially raw meat is to check the internal temperature with a meat thermometer.

Our pro tip? Don’t risk illness for the sake of your ego – save your creativity for seasoning and presentation and rely on a thermometer for doneness.

---

Whole Bird
165 degrees Fahrenheit
Thighs, Legs & Wings
165 degrees Fahrenheit
Boneless Breasts
165 degrees Fahrenheit
Ground Poultry
165 degrees Fahrenheit

---