All cuts
Chicken
Whole Chicken
325°F · 350°F · 375°F · 400°F · 425°F · done at 165°F
Smoked Whole Chicken
225°F · 250°F · 275°F · 300°F · done at 165°F
Chicken Breast (Boneless)
350°F · 375°F · 400°F · 425°F · done at 165°F
Chicken Thighs (Bone-In)
375°F · 400°F · 425°F · done at 165°F
Chicken Drumsticks
375°F · 400°F · 425°F · done at 165°F
Chicken Wings
400°F · 425°F · done at 165°F
Cornish Game Hens
350°F · 375°F · 400°F · done at 165°F
Whole Duck
350°F · done at 165°F
Pork
Pork Shoulder (Oven)
275°F · 300°F · 325°F · 350°F · done at 145°F
Smoked Pork Butt
225°F · 250°F · 275°F · done at 145°F
Pork Loin Roast
350°F · 375°F · done at 145°F
Pork Tenderloin
400°F · 425°F · done at 145°F
Baby Back Ribs
225°F · 250°F · 275°F · done at 145°F
Spare Ribs (St. Louis)
225°F · 250°F · 275°F · done at 145°F
Ham (Fully Cooked, Bone-In)
325°F · done at 140°F
Fresh Ham (Uncooked)
325°F · done at 145°F
SOURCE·USDA FSIS safe minimum internal temperatures·the doneness temperature on every card·REVIEWED JUL 2026
SOURCE·USDA safe-temperature guidance·timing ranges derived, see method·REVIEWED JUL 2026
