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Using a meat thermometer is super simple and helps make sure your meat is cooked safely and to your desired doneness. Here's a quick step-by-step:
1. Choose the right thermometer
There are two main types:
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Instant-read thermometers (digital or analog): Check temp quickly, but aren’t left in the meat while cooking.
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Oven-safe thermometers: Stay in the meat while it cooks in the oven.
2. Insert the thermometer correctly
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Stick the thermometer into the thickest part of the meat.
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Avoid bone, fat, or gristle, as they can give inaccurate readings.
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For poultry, insert it into the inner thigh or thickest part of the breast.
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For steaks or roasts, go into the center of the thickest part.
3. Check the temperature
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For instant-read, wait 5–10 seconds (digital) or 15–20 seconds (analog).
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For oven-safe, just glance at it during cooking (but be careful not to open the oven too often).
4. Know your target temps
Here are the USDA recommended minimum internal temperatures:
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Chicken/turkey: 165°F (74°C)
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Ground meats (beef, pork, lamb): 160°F (71°C)
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Beef, pork, lamb (steaks/roasts): 145°F (63°C) + rest 3 mins
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Fish: 145°F (63°C)
5. Clean it!
Always wash your thermometer with hot, soapy water after use to avoid cross-contamination.