KSU/MU Home Food Preservation Newsletter 
               (link to Food Safety website)

Preserve Newsletter Nov/Dec 2017

   "Cook and freeze now to avoid holiday stress"

- Cook and freeze now to avoid holiday stress, extension.missouri.edu/n/2933

- Freezing Home Prepared Foods, https://extension2.missouri.edu/GH1505

- Turkey tips: Buying and thawing, extension.missouri.edu/n/2935

- Helpful hints on cooking turkey, extension.missouri.edu/n/2936

- Holiday food safety tips, extension.missouri.edu/n/2934

- Heed the labels on food gifts, extension.missouri.edu/n/2945

- Safe travels for holiday food gifts, extension.missouri.edu/n/2946

Cooking temperatures for holiday meats

Type of Meat Internal Temp Where to Place Meat Thermometer Meat Color
Ham 140 Center of thickest part of ham, away from bone, fat or gristle N/A
Roasts 145 Insert at an angle and slowly draw out to find lowest temperature of meat N/A
Steak 145 Insert through side of meat to center N/A
Fish 145 Insert through thickest part of fish; it should flake easily Fish will be opaque milky white, or, for salmon, opaque pink
Seafood 145 Throw out clams that will not close prior to cooking and those that do not open after cooking Shrimp, lobster should be opaque. Clams should open when cooked
Fresh pork or beef not listed above 160 Center or thickest part that does not touch bone N/A
Eggs 160 No visible liquid egg remains. Custards and quiche: knife should come out clean. Ice cream and eggnog: mixture should coat the spoon and reach 160 degrees F Cover to assure poached and soft cooked eggs are heated to recommended internal temperature
Poultry, All ground meats 165 Breast: thickest part not touching bone. Wing or thigh: thickest part not touching bone N/A
Casseroles 165 Center or thickest part Steaming hot
Reheating leftovers 165 Center or thickest part Steaming hot