Proper Internal Temperatures
Cook meat to an internal temperature of 165°F (74°C) or above, poultry to 180°F (82°C) or above. For cuts more than 2" (51 mm) thick, use a meat thermometer to check the temperature. For thinner cuts, clear juices (not pink) are a sign of doneness. If you are cooking frozen meat or poultry that has not been defrosted, increase the cooking time to 11/2 times the time required for thawed items.