STEP TWO
Insert probe into the thickest part of the meat, avoiding fat and bone, while in oven or on heat source.
STEP THREE
Continue cooking meat and checking the temperature until the meat reaches the recommended temperature for desired doneness.
MEDIUM WELL
150°F
Rare
125°F
MEDIUM RARE
130°F
WELL DONE
160°F
MEDIUM
140°F
GROUND
165°F
Pork
145°F
Precooked ham or ground pork
165°F
POULTRY
(chicken or turkey)
ground chicken, ground turkey.
165°F
FISH
145°F
Within 2 hours after cooking, refrigerate meat for up to 4 days or freeze up to 4 months. Reheat leftovers until they reach and maintain a temperature of 165°F for 2 minutes. Once meat is reheated, do not store or reheat leftovers again.
storage tips
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Traeger Digital
Instant-Read Thermometer
Easy-to-read LCD digital display is accurate within 1 percent of temperature on display.
Good Cook Meat Thermometer
The stainless-steel instant-read thermometer can be calibrated to always provide the correct temperature.
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Internal Meat Temps
Cook meat to the following temperatures to achieve
desired doneness.
Shop meat thermometers at Hy-Vee
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