If you have a meat thermometer, it will tell you what temperature to cook whatever your meat of choice is. If you don't have one you have to figure it out some other way. This is how I do it:
Clear juices: For poultry the juices should run clear when you poke it. Stick a knife or skewer into the poultry as far as you can or to the middle. When you pull it out there should be clear juices running from the slit. If there is any sign of pink it is not done. For whole birds I highly recommend a thermometer. It is too easy to overcook them without a proper thermometer which makes them dry and tough. I have the kind that sits outside the oven with a wand in the meat - works great!
Cut & peak: For chicken breasts and other small pieces I make a small cut in the center of one, pull the sides apart and look: if it is not pink it is done. The same works for pork although I allow that to be a bit pink. Use the same method for lamb, veal or beef except that now you need only determine if it is done to your preference from rare to well!
Thumb test: I couldn't say it better myself so here it is thumb test
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