How to Use a Meat Thermometer the Right Way, According to Experts

From picking out the right meat thermometer to reading it correctly, our pros have all the tips you need.

A meat thermometer is an essential tool in any kitchen—professional or home—but do you know how to use it properly? Using a meat thermometer correctly is the key to perfectly seared steaks cooked to temp, juicy whole roast chickens and turkeys, and even burgers with the red or brown center you desire. Just a few expert tips can help you be well on your way to professional-level cooked meats. 

And there’s more—read on to see how to use this versatile kitchen tool for more than just your standard proteins. Your meat thermometer, or multiple, will become your favorite and most important cooking device.

Meet the Expert

Reed Lalor is a vice president at ThermoPro, a meat thermometer manufacturer.

Look for a Good Quality Meat Thermometer

There are several choices for meat thermometers, which fall into two general categories: oven-going and instant-read. Both have benefits. Some thermometers can withstand high oven temperatures and rest in your piece of meat while it cooks so that you can monitor the progress; these are called oven-going thermometers. Others are used outside of the oven; these are known as instant-read.

Why Use a Meat Thermometer

Meat contains different kinds of microorganisms, and you must cook each type of meat to a different temperature to ensure that you kill these bacteria. If you don't kill the microorganisms, you risk getting sick (or causing your guests to get sick). Since you can't tell whether meat has reached a safe temperature by just looking at it, it's crucial to use a meat thermometer to gauge the internal temperature. According to the USDA, color and texture can't be used as accurate safety indicators when cooking meat. Also, using color as an indicator can mean that you overcook your meat since the temperature that kills bacteria varies for different types of meat.

Oven-Going

Oven-going meat thermometers are left in the meat while it's cooking in the oven or on the grill. There are two types of oven-going thermometers: leave-in thermometers and oven-going probes. A leave-in meat thermometer is inserted into your meat before putting it in the oven and checked regularly until the meat reaches the desired temperature.

Oven-going probes actually have a base that stays outside the oven. You attach a probe to your meat and monitor the temperature from the outside. These thermometers come in either wired or Bluetooth versions. That way, you don't have to worry about letting heat escape when you open the oven to check the temperature.

For Bluetooth and wireless meat thermometers, you may also want to look at how easy it is to use, its presets, programs, and if it offers audible alarms or alerts. Many smart ovens now come with temperature probes, so you can check cook times and temps via an app on your Smartphone and adjust the cooking time as needed.

Instant-Read

However, an instant-read may be more accurate. It takes just a few seconds to register the temperature of your food. It also doesn’t cause your meat to lose moisture when quickly inserted and removed, whereas a dial thermometer roasting in your meat creates a small hole for juice seepage.

The instant-read variety might be what you think of when you picture a traditional meat thermometer. They come in digital and analog forms and are inserted outside the oven. Analog meat thermometers have a round face where the temperature registers, and it can take between 15 and 20 seconds after the probe is inserted for the temperature to register. Digital instant-read thermometers have digital screens and read the temperature in 10 seconds. Neither type of instant-read thermometer should be put in the oven.

For instant-read thermometers, look at the packaging to evaluate if the product is waterproof, and see its response time and accuracy.

Insert the Thermometer Properly

If your thermometer isn’t placed into your meat correctly, the temperature read may be inaccurate. “Insert the probe tip into the thickest middle part of the food, avoiding bones and fat,” recommends Lalor. “Inserting the probe into a cold spot or hot spot can result in improperly cooked food.” For example, if you’re cooking a turkey, you’ll want your thermometer to be in the breast—the thickest part of the bird—but not touching any internal bones. For a leg of lamb, go for the hunkiest, meatiest part, rather than the skinnier meat areas.

Keep an Eye on Cook Time

Don't wait until your timer beeps at the end of a roast to check your meat's temperature—ovens can be unpredictable, as can cuts of meat, and recipes are often just very strong suggestions that might require some modification. "If you're using an instant-read thermometer, check the internal temperature a couple minutes before the estimated finish time," Lalor recommends. "This will help you reach the perfect internal temperature." Remember that meat will continue to cook and increase in temperature for several minutes after it's removed from heat. So, if you're aiming for poultry at 165 degrees Fahrenheit, stopping the cook at 160 degrees will ensure you get that perfect final temp.

Use Your Meat Thermometer for Non-Meat Items

A meat thermometer is a valuable culinary tool with so many uses. “It can also be used for fish, seafood, deep frying, measuring the temperature of oil and liquids, and more,” Lalor says. “It can even be used for making candy if it’s within the thermometer’s temperature range.”

Related: This Storage Hack Helps Meat Last Longer

Keep Your Meat Thermometer Germ Free

There’s no reason to test the temperature of your meat before it cooks, but if the meat is cooking more slowly than anticipated, your probe may touch raw meat. “Transferring the probe from an uncooked piece of meat to a near done piece of meat can potentially contaminate the almost-cooked piece of meat with salmonella or other bacteria,” Lalor warns. “Wipe the probe with a damp, soapy cloth to avoid contamination.”

Double Check Your Presets

It’s easy to let machines do all the work for us, but you can’t uncook meat once it’s well done. If you’re using a Bluetooth-style thermometer, make sure it’s correctly programmed and inserted before your meal gets too far from your intentions. While these devices are trustworthy, user error isn’t so uncommon.

Let Your Meat Thermometer Teach You To Cook

Never roasted duck? Never seared tuna? Afraid to grill venison? A meat thermometer is like a protein tutor in the kitchen. "Meat thermometers are a great help when cooking a new type of meat or food you've never cooked before," Lalor says. While you can't see inside a piece of meat, the thermometer is your probe into the suggested cooking time to help you master new meats.

Use Multiple Meat Thermometers When Hosting

Keeping food hot and cooking your meat to a safe temperature may be overwhelming as a host, especially if you’re juggling several side dishes, entrees, and maybe a plant-based option. Use your meat thermometer to keep an eye on your main courses and to measure the inside of casseroles, mashed potatoes, or anything else to ensure all the food is hot and ready to go without relying on too many sample spoonfuls.

Related: How Long to Cook (Pretty Much) Anything on the Grill

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