Here is a link to all the recommended cooking temperatures according to the USDA as well as the Food Network as of 12/15/2016.
Meat Temperatures
At what temperature is chicken and turkey done?
To take the temperature of a whole chicken or turkey, insert the thermometer straight down into the thickest part of the breast near the backbone and straight down into the thigh, taking care not to hit the bone (which can cause an incorrect reading). If you’re cooking chicken parts, stuffed chicken or ground chicken, insert the thermometer probe into the thickest part to take the temperature.
Chicken breast: 165 degrees F
Chicken thigh: 165 to 175 degrees F
Stuffed chicken: 165 degrees F
Ground chicken: 170 to 175 degrees F
At what temperature is beef and lamb done?
Insert the thermometer probe into the thickest part of the meat to take the temperature, taking care to avoid any bones if there are any.
Rare: 125 degrees F + 3 minutes of resting time
Medium rare: 130 to 135 degrees F
Medium: 135 to 140 degrees F
Medium well: 140 to 150 degrees F
Well done: 155+ degrees F
Ground: 160 degrees F
At what temperature is pork done?
Insert the thermometer into the thickest part of the meat to take the temperature, taking care to avoid any bones if there are any.
Medium rare: 145 degrees F + 3 minutes rest
Medium: 150 degrees F
Well done: 160 degrees F
Ground: 160 degrees F
