Kitchen Logic

Turkey is ready when the breast, thigh, and any stuffing all reach 165°F (74°C) on a food thermometer.

Baked chicken breast temperature sweet spot is 400–425°F (204–218°C) to stay juicy; always finish at 165°F internal.

Pork ribs and beef ribs are safe at 145°F with a 3-minute rest, but tender, juicy ribs usually finish between 190–205°F internal.

Pork chops are done at 145°F (63°C) at the center, then rest for 3 minutes to lock in juices and meet safety guidance.

For chicken thighs, doneness reads 175–195°F (79–91°C) at the thickest point; 165°F (74°C) is the USDA food-safe minimum.

No, scratched nonstick pans raise safety concerns; replace badly damaged cookware to limit flakes, fumes, and uneven heating risks.

Burger doneness is reached at 160°F (71°C) for beef, pork, veal, or lamb; poultry patties require 165°F (74°C).

Add diced potatoes after the broth comes to a lively simmer, so they cook through while the soup builds flavor.

For cold food holding, the minimum safe temperature is 41°F (5°C) or colder under the FDA Food Code.

Chicken doneness is reached at 165°F (74°C) measured at the thickest point, then rest for 3 minutes for safe, juicy meat.