Where Should a Meat Thermometer Be Inserted to Check Doneness?

For an accurate reading, a meat thermometer should go into the thickest part of the meat, avoiding bone, fat, and cartilage. A probe touching bone reads the heat around the bone itself, giving a higher number than the meat's actual internal temperature and throwing off the result.

Why measure the thickest part?

The thickest point of a cut is where heat arrives last and cooking happens slowest, so once that spot reaches a safe temperature, the whole piece is considered done. On an irregular shape like a whole chicken, that point is usually the inner thigh where it meets the body.

The tip of the probe should sit about 2.5 centimeters into the center of the meat; inserted too shallow, it reads surface heat and can miss the fact that the inside is still raw.

How does this change for thin cuts?

For steaks or chops, the probe should go in sideways, roughly parallel to the surface — inserting it straight down in a thin cut risks the tip poking out the far side and reading the wrong spot entirely. Flat items like burger patties, on the other hand, need the probe inserted straight down through the center.

Do you need to check more than one spot?

For a large piece like a whole chicken or turkey, a single reading may not be enough — checking the thigh, breast, and wing joint separately confirms every part has reached a safe temperature. The lowest reading is what determines whether it's actually done.

When should you pull the meat off the heat?

Once the thermometer hits the target temperature, take the meat off right away; in larger cuts, the internal temperature keeps climbing a few more degrees during resting, so pulling it a touch early is also an option. Wash the probe with hot soapy water after every use, especially when moving from raw to cooked meat.

Digital or dial thermometer?

Instant-read digital thermometers give a result in seconds and tend to be more precise; dial thermometers need 15 to 20 seconds to settle and should generally be pushed in deeper, since their sensor sits a bit back from the very tip rather than right at it.

Does this change for fish and casseroles?

For something thin and delicate like a fish fillet, the probe should go in sideways at a shallow angle — straight down risks breaking the fillet apart. In a casserole or mixed-ingredient bake, take the reading from the slowest-cooking ingredient, usually the largest piece of meat, not from the sauce or vegetables around it.

Why check a thermometer's calibration?

You can check whether a thermometer reads accurately by dipping it in a glass of ice water and seeing if it shows 0°C; if it's off by a few degrees, factor that into every reading you take afterward. Thermometers that get dropped or used often can drift out of calibration over time, so repeating this simple test a few times a year keeps your readings trustworthy.