Many people grill multiple meats when they barbeque — from steaks to sausages to chicken to burgers. But, according to the USDA, when putting all these different meats on the grill, it’s important to remember that they all have different recommended internal cooking temperatures. The USDA recommends an internal temp of 165°F for chicken and turkey, 160°F for burgers and sausages, and 145°F for steaks — with a 3-minute rest time. Making sure your food reaches these internal temperatures may lower the risk of consuming harmful bacteria, according to the USDA.
