Why a Meat Thermometer Is an Essential Cooking Tool

Cooking to taste​

A meat thermometer will get you to the desired temperature every time, so it’s not just about undercooking but overcooking too.

“No more overcooked beef tenderloin,” says Joelle Battista, culinary director at Chefman, an appliance manufacturer. “A large piece of meat like that can be extremely expensive, so having a tool to ensure you don’t waste a high-quality piece of meat is key.”

Overcooking your meat will result in something that is extremely dry.

“The process of roasting, by definition, is dehydration,” says Tim Kolanko, executive chef of Southern California’s Urban Kitchen Group. “That’s why you’ll often see recipes start off with a high temperature for larger roasts to brown the meat and then take it down to a much lower temperature for hours.”

Another thing you want to take into consideration is carryover cooking or resting your meat. You want to make sure you do this so the juices in the meat have time to redistribute (resulting in a juicier bird or roast), but you also want to keep in mind that the heat will carry over into resting and will raise the internal temperature.

“The hotter the oven, the more carryover,” says Kolanko. “If you pull something out at 138, by the time you slice it will get up to the mid-140s.”

Even if you are using a meat thermometer, if you are worried about something being under- or overdone, poking it and noting the color of the juices that run out is a good indicator.

“If the juices are still red or pink then it needs longer,” he says.

Use a meat thermometer for meat alternatives as well; most have instructions on the package.​

What kind of thermometer is best?​

This partially depends on cost and storage, but most people choose oven-safe digital probe thermometers or instant-read thermometers. When taking the temperature of the meat, always be sure the probe is inserted into the middle of the meat. Stick the probe two to two and a half inches into the thickest part of the food while it cooks. ​

​“You always want it to be in the part of the protein that will cook the slowest," Battista says. “The heating comes from the outside in, so in proteins with bones you must take into consideration the meat closest to a bone may cook slower.”​

Oven-safe thermometers: Digital probe thermometers are oven safe and come with a probe you put inside the meat and a wire that connects to a base that sits outside the oven to give you a temperature reading. This typically gives the most accurate reading and you can leave the probe in the meat as it cooks and track temperature without opening the oven, smoker or grill.

If you want to go with a wireless version, some will connect by WiFi to an app on your phone or to an external display. Some come with timers that will automatically shut off but they can cost more than the wired standard versions. These tools are best for thicker foods like roasts or thicker pieces of meat. It’s best not to use them on more delicate foods like fish.

A dial thermometer is the analog version of the oven-safe thermometer. It stays in the meat while cooking and shows you a dial (like a clock) indicating what the temperature of the meat is.

You do have to open the oven door to periodically check on doneness. If using a dial thermometer, make sure to calibrate it first according to the package directions. Just like a watch, if it isn’t calibrated it can lose accuracy over time.

Instant-read thermometers: These digital thermometers aren’t meant to be left in the food while it cooks. Use these to check your meat when you think it’s done. Place the probe in the deepest part of the food and, although the name says instant, expect a reading in less than 30 seconds. These thermometers tend to be smaller and easy to store in a drawer.

Thermometer-fork combination thermometers: These are great for a quick read of foods, especially when using the grill. Simply insert the fork a quarter of an inch deep into the thickest part or your meat to get a quick read.

Pop-up thermometers and disposable temperature indicators: These are onetime-use thermometers. If you cook sparingly these can be a decent option, but they are not always as accurate as a conventional thermometer. You can buy these at grocery stores or retailers like Amazon or Walmart. Again, they are really only recommended in a pinch or as a backup.​

Cleaning a meat thermometer​

Although some meat thermometers are top-shelf dishwasher safe, the best way to clean a thermometer is by hand with a soft sponge and a little bit of dish soap. It’s especially important to clean after each use since you’re sticking it into meat that may not be fully cooked. ​