A Perfect Roast Every Time!
The Holidays just seem to call for a lovely roast. Some people see cooking a roast as an opportunity to impress their guests and show off culinary skills. Others fear the thought of ending up with meat that is either raw or charred. But the secret to a perfect roast is within everyone’s grasp. That’s right! Designed to guarantee the desired degree of doneness, a meat thermometer is all you need.
The thermometer should be inserted into the thickest part of the
meat, away from bone, fat or nerve tissue. For juicy, perfectly
done meat, the roast should be taken out of the oven when the
thermometer reads five degrees less than the desired temperature.
Set aside on a carving board and covered with foil, the meat will
continue to cook to the desired internal temperature.
Roasting meat and poultry is a healthy cooking technique
requiring little or no fat. So use the table below to banish your
roasting fears and serve the perfect roast every time!
| Meat | Internal Temperature |
| Beef | Rare: 110-115°F (55-60°C) Medium: 130-140°F (60-65°C) Well-done: 140-160°F (65-75°C) |
| Pork | Slightly pink: 160°F (70°C) Well-done: 170°F (77°C) |
| Chicken | 185°F (85°C) Stuffed: 165°F (74°C) minimum |
| Lamb | Rare: 150°F (66°C) Medium: 160°F (70°C) Well-done: 170°F (75°C) |
A few recipe to try...
|
Old-Fashioned Roast Beef |
 Red Grill Angus ribs roast with Pan-fried Oyters Mushrooms |
 Roast Beef |
 Roast Pork with Orange-Dijon-mustard Sauce |
 Premium Sirloin Roast with Hunter’s Sauce |