Where Should You Insert a Meat Thermometer to Check the Internal Temperature?

For an accurate reading, insert a meat thermometer into the thickest part of the meat without touching bone, a layer of fat, or cartilage. A thermometer that touches bone measures the heat around the bone, which can be higher than the meat's actual internal temperature and give a misleading result.

Why should you measure the thickest part?

Heat reaches the thickest point last, and it cooks most slowly. When that part reaches a safe internal temperature, the whole piece is considered cooked. In irregularly shaped meat such as a whole chicken, this point is usually inside the thigh where it joins the body. Insert the tip of the thermometer about 2.5 centimeters into the center of the meat. If it is inserted too shallowly, it may measure the surface temperature and miss that the inside is still raw.

How does the measurement change for thin cuts?

For thin cuts such as steak or chops, insert the thermometer from the side, parallel to the surface. Inserting it vertically may cause the tip to pass through the meat and measure the wrong spot. For flat, thin pieces such as ground-meat patties, insert the thermometer through the center at a right angle.

Should you take readings in more than one spot?

For large pieces such as whole chicken or turkey, one reading may not be enough. Take readings in several places, such as the thigh, breast, and wing joints, to make sure the meat has reached a safe temperature throughout. The lowest reading determines whether the meat is fully cooked.

When should you remove the meat from the heat?

Remove the meat from the stove or oven as soon as the thermometer shows the target temperature. In large cuts, the internal temperature continues to rise by a few °C while the meat rests, so removing it a few °C early is also an option. Clean the thermometer with hot, soapy water after every reading, especially when moving from raw meat to cooked meat.

Should you choose a digital or dial thermometer?

Instant-read digital thermometers provide a reading in a few seconds and are generally more precise. Dial thermometers require 15–20 seconds for a reading and should be inserted deeper because their sensing point is set back from the tip.

Does this differ for fish and oven-baked dishes?

For thin, delicate food such as a fish fillet, insert the thermometer from the side at a slight angle. Inserting it vertically may break apart the fish. For a casserole or baked dish with mixed ingredients, take the temperature of the ingredient that cooks most slowly, usually the largest piece of meat, rather than the sauce or vegetables.

Why should you check thermometer calibration?

To check that a thermometer reads accurately, insert it into a glass of ice water and see whether it reads 0°C / 32°F. If it is off by a few °C, take that into account when interpreting readings. Thermometers that are dropped or used frequently can lose calibration over time, so repeating this simple test a few times a year helps maintain reliable readings.