Extension > Food > Food Safety > Preserving and preparing > Meat and fish > Got a grill? Get a thermometer!
Got a grill? Get a thermometer!
United States Department of Agriculture
Safe food handling is always important—but grilling brings special challenges. Grilling browns food on the outside but is it done on the inside? A U.S. Department of Agriculture (USDA) study found 1 out of 4 hamburgers looked done on the outside but hadn't reached the safe cooking temperature of 160°F on the inside. The color of the meat doesn't mean it has reached a safe temperature needed to rid of bacteria that could make you and your family sick. The only way to know if your grilled food is safe to eat is to use a food thermometer.
Thermometers are easy to use and take the guesswork out of grilling. For burgers, the thin stemmed food thermometer works well. Insert it sideways into the burger. Remember to clean the thermometer with hot soapy water, rinse and air dry, after each use.
Approximate grilling times and temperatures for meat and poultry
Always use a food thermometer to be sure meats and poultry are cooked to a safe internal temperature and doneness. New research conducted by the U.S. Department of Agriculture (USDA) indicates that the color of the meat is not a reliable indicator that meat has reached a temperature high enough to destroy harmful bacteria that may be present. For approximate cooking times for use in meal planning, see the following chart compiled from various resources. Times are based on meat at refrigerator temperatures. Remember that outdoor grills can vary in heat. When using a barbecue sauce, apply during the last 15 to 30 minutes of grilling to prevent excess browning or burning.
NOTE: When using indirect heat (smoking), the grill must be covered with its lid.
Print this chart (203 K PDF)
| Item | Size | Grilling time | Internal temp in ° F |
|---|---|---|---|
| BEEF | |||
| Steaks | 3/4" thick | 3 to 4 min./side 4 to 5 min./side |
Medium rare 145 Medium 160 |
| Kabobs | 1-inch cubes | 3 to 4 min./side | 145 to 160 |
| Hamburger patties | 1/2" thick | 3 min. per side | 160 |
| Roast, rolled rump (indirect heat) sirloin tip (indirect heat) |
4 to 6 lbs. 3 1/2 to 4 lbs. |
18 to 22 min./lb. 20 to 25 min./lb. |
145 to 160 |
| Ribs, Back | cut in 1-rib portions | 10 min./side | 160 |
| Tenderloin | Half, 2 to 3 lbs. Whole, 4 to 6 lbs. |
10 to 12 min./side 12 to 15 min./side |
Medium rare 145 Medium 160 |
| HAM | |||
| Fully cooked (indirect heat) | any size | 8 to 10 min./lb. | 140 |
| Cook-before-eating (indirect heat) | Whole, 10 to 14 lbs. Half, 5 to 7 lbs. Portion, 3 to 4 lbs. |
10 to 15 min./lb. 12 to 18 min./lb. 30 to 35 min./lb. |
160 |
| LAMB | |||
| Chops, shoulder, loin, or rib | 1" thick | 5 min./side | 145 to 160 |
| Steaks, sirloin, or leg | 1" thick | 5 min./side | 145 to 160 |
| Kabobs | 1" cubes | 4 min./side | 145 to 160 |
| Patties, ground | 4 oz., 1/2" thick | 3 min./side | 160 |
| Leg, butterflied | 4 to 7 lbs. | 40 to 50 min. total | 145 to 160 |
| OSTRICH or EMU | |||
| Fan filets, steaks, or kabobs | 3/4" thick | 3 min./side | Medium rare 145 |
| Patties, ground | 1/2" thick | 3 min./side | 160 |
| PORK, Fresh | |||
| Chops, bone-in or boneless | 3/4" thick 1 1/2" thick |
3 to 4 min./side 7 to 8 min./side |
Medium 160 |
| Tenderloin | 1/2 to 1 1/2 lbs. | 15 to 25 min. total | Medium 160 |
| Ribs (indirect heat) | 2 to 4 lbs. | 1 1/2 to 2 hrs. | 160 |
| Patties, ground | 1/2" thick | 4 to 5 min./side | 160 |
| VEAL | |||
| Chops, steaks | 1" thick | 5 to 7 min./side | 145 to 160 |
| Roast, boneless (indirect heat) | 2 to 3 lbs. | 18 to 20 min./lb. | 145 to 160 |
| VENISON | |||
| Roast, saddle, or leg | 6 to 7 lbs. | 25 to 30 min./lb. | 145 to 160 |
| Steaks | 3/4" thick | 4 to 5 min./side 6 to 7 min./side |
Medium rare 145 Medium 160 |
| * CHICKEN | |||
| Whole (indirect heat), not stuffed broiler fryer roasting hen Capon Cornish hens |
3 to 4 lbs. 5 to 7 lbs. 4 to 8 lbs. 18 to 24 oz. |
60 to 75 min. 18 to 25 min./lb. 15 to 20 min./lb. 45 to 55 min. |
180 as measured in the thigh |
| Breast halves, bone-in boneless |
6 to 8 oz. each 4 oz. each |
10 to 15 min./side 6 to 8 min./side |
170 |
| Patties, ground | 1/2" thick | 6 to 8 min./side | 165 |
| Other parts: Legs or thighs Drumsticks Wings, wingettes |
4 to 8 oz. 4 oz. 2 to 3 oz. |
10 to 15 min./side 8 to 12 min./side 8 to 12 min./side |
180 |
| * DUCK or GOOSE | |||
| Duckling, whole (indirect heat) Quartered (indirect heat) |
Quartered (indirect heat) | 2 1/2 hrs. 1 hr., 25 min. |
180 to 185 |
| Goose, whole (indirect heat) | 8 to 12 lbs. | 18 to 20 min./lb. | 180 to 185 |
| * TURKEY | |||
| Whole turkey (indirect heat) | 8 to 12 lbs. 12 to 16 lbs. 16 to 24 lbs. |
2 to 3 hrs. 3 to 4 hrs. Not recommended |
180 as measured in the thigh |
| Breast, bone-in boneless |
4 to 7 lbs. 2 3/4 to 3 1/2 lbs. |
1 to 1 3/4 hrs. Not recommended |
170 |
| Thighs, drumsticks (indirect heat) Direct heat (pre-cook 1 hr.) |
8 to 16 oz. | 1 1/2 to 2 hrs. 8 to 10 min./side |
180 |
| Boneless turkey roll (indirect heat) | 2 to 5 lbs. 5 to 10 lbs. |
1 1/2 to 2 hrs. 2 to 3 1/2 hrs. |
170 to 175 |
| Patties, ground | 1/2" thick | 6 to 3 8 min./side | 165 |
* Safe cooking temperature for poultry was lowered to 165° F in 2006. However, for best flavor and quality, 170° F to 180° F is recommended.
Sources
- Grilling times and temperatures (203 K PDF) – University of Minnesota Extension
- Safe grilling guidelines – University of Minnesota Extension
- Food Safety and Inspection Service, USDA
- Cooked-to-brown burgers may not tell the truth by Sharon Durham – United States Department of Agriculture.
Revised by Kathy Brandt, University of Minnesota Extension educator, 2010. Peer reviewed by Carol Ann Burtness, University of Minnesota Extension educator, 2008.
