Understanding Carryover Cooking

Food continues to cook after it is removed from the heat. Understanding carryover cooking helps prevent overcooking and improves the finished result.

The Basics

When food is removed from the oven, grill, or stovetop, heat continues to move from the hotter exterior toward the cooler center. This causes the internal temperature to rise even though the food is no longer exposed to the heat source.

The amount of carryover cooking depends on the size and thickness of the food and the temperature at which it was cooked.

Larger cuts of meat, such as whole turkeys and prime rib, generally experience more carryover cooking than smaller cuts.

Cooking Doesn't Stop When the Heat Stops

Resting is part of the cooking process. Use a meat thermometer to monitor internal temperature rather than relying solely on cooking time.

Good to Know

- Smaller cuts may rise only a few degrees while resting.
- Large roasts may rise 5–15°F or more.
- Higher cooking temperatures generally result in more carryover cooking.
- Covering food tightly while resting can trap additional heat.
- Always verify that food reaches a safe internal temperature. For poultry, the USDA recommends 165°F.