Roasting is one of the best methods for cooking tender meats. The U.S. Department of Agriculture (USDA) recommends cooking meat and poultry at a minimum of 325 degrees. The Food Safety Inspection Service (FSIS) recommends an internal cooked temperature of 165 to 180 degrees. The food thermometer depicted here is designed to remain in the food while it is cooking in the oven, and is generally used for large items such as a roast or turkey. USDA Photo.