How to Use a Meat Thermometer

How to correctly place a meat thermometer for an accurate reading, plus the USDA safe minimum temperatures by protein. — Photo by G N on Pexels

A thermometer is only as accurate as where you put it, a probe touching bone or sitting in the wrong spot in the cut can read many degrees off from the actual internal temperature. Here is the correct placement, plus the USDA's safe minimum temperatures by protein.

Steps

1Insert the probe into the thickest part of the meat, avoiding bone, fat pockets, and gristle, all of which give a false reading.
2For poultry, check the innermost part of the thigh and wing, and the thickest part of the breast.
3For a whole roast or turkey, insert horizontally from the side rather than straight down, to reach the true center.
4Wait for the reading to stabilize (a few seconds for instant-read, longer for leave-in probe thermometers).
5Check in more than one spot for large or irregularly shaped cuts to confirm the coldest point has also reached a safe temperature.
6Clean the probe with hot soapy water between uses, especially between raw and cooked foods.

Common mistakes

Touching bone with the probe tip: bone conducts and holds heat differently than meat and will give a misleadingly high reading.
Checking only one spot: irregularly shaped cuts can have a thick section that's still underdone even if a thinner part reads safe.
Reading immediately on insertion: instant-read thermometers still need a few seconds to stabilize; pulling the reading too fast risks an inaccurate low number.

Equipment

Instant-read or leave-in probe thermometer

FAQ

What internal temperature is chicken safe to eat at?

165°F (74°C) at the thickest part, per USDA guidelines. Dark meat (thighs, drumsticks) is also safe at that temperature and is often more tender there than at lower temperatures some cooks target.

Do I need a different thermometer for grilling versus roasting?

No, the same instant-read or probe thermometer works for both, what matters is insertion technique (thickest part, avoiding bone) more than the cooking method being used.

Need exact temperatures or timing? Check our Time & Temperature Guide →