What Temp Is Prime Rib Done? Pull Temps by Doneness
Prime rib pull and serving temperatures for every doneness, the 10-15 degree carryover rise, USDA’s 145°F minimum, and where the probe goes.
How to Reheat Turkey Without Drying It Out
Reheat turkey to 165°F without drying it out: cover it, add broth or gravy, boil the gravy, and store it so it reheats well. Oven, stovetop and microwave.
How to Reheat Prime Rib Without Turning It Grey
USDA’s 165°F reheating rule turns pink prime rib grey. Eat it cold, warm it gently with broth, or reheat fully in a hash, plus storage and freezing.
How Long to Smoke Prime Rib (and When to Pull It)
The Beef Checkoff’s tested smoked prime rib method: 225°F for 4-6 hours to 135°F, a 350°F oven finish, a 15-20 minute rest, and how to size the roast.
How Long to Rest a Turkey Before Carving
Rest a turkey 20 minutes before carving, after it reaches 165°F in thigh, wing and breast. Tenting, stuffing, carving order and the 2-hour limit.
What Temp Is Ham Done? 140°F, 145°F or 165°F by Ham Type
Reheat fully cooked ham to 140°F, leftovers to 165°F, and cook fresh ham to 145°F with a 3-minute rest. FSIS oven timetable at 325°F inside.
How to Tell If Ham Is Bad: Smell, Texture, Colour and Package Checks
Leftover holiday ham smelling or feeling off? Check the date, then these five spoilage signs, and learn why pink cured ham is normal.
How to Smoke a Ham (Fully Cooked Spiral or Bone-In Half)
Double-smoke a fully cooked spiral or bone-in ham at 325°F: FSIS reheat temps, minutes per pound, a pantry glaze, and how to keep slices moist.
How Long to Smoke a Turkey: Times by Weight
Plan your smoked turkey: 20–30 minutes per pound at 225–300°F, estimated times for 8 to 14 lb birds, thawing, stuffing and spatchcocking.
How Long Does Ham Last? Fridge and Freezer Times by Ham Type
Leftover holiday ham keeps 3 to 5 days in the fridge. Here are the USDA storage times for every ham type and how to read the label.