A thermometer reading is only useful when the probe reaches the right part of the food. In a thick cut, measure the center of the thickest part, away from bone, fat and gristle. In a thin burger or chicken breast, insert the probe from the side toward the center. Pushing straight down through a thin patty can leave the sensor too close to the pan or air.
Where to insert the probe
| Food shape | Probe placement | Extra check |
|---|---|---|
| Thick roast or chop | Into the thickest part, clear of bone, fat and gristle | Check more than one spot in a large or uneven piece. |
| Thin patty, sausage or thin chicken breast | From the side so the sensing area reaches the center | Follow the probe’s required insertion depth. |
| Whole poultry | Innermost thigh, innermost wing and thickest breast, avoiding bone | Each checked area must reach the poultry minimum. |
| Casserole or egg dish | Center or thickest part | Check several areas for uneven heating. |
Thermometers differ. A digital tip-sensing probe and an older dial thermometer may need different insertion depths and waiting times. Read the maker’s instructions; the USDA notes that an instant-read dial’s sensing area can extend 2–3 inches up the stem, making it unsuitable for a thin food unless inserted sideways.
Know which temperature applies
USDA minimums include 165°F (74°C) for all poultry, including ground chicken and turkey, 160°F (71°C) for ground beef, pork, veal and lamb and for egg dishes, and 145°F (63°C) for fish. Whole cuts of beef, pork, veal and lamb reach 145°F (63°C) followed by a three-minute rest. These are distinct categories; the three-minute rest is part of the whole-cut meat guidance, not a substitute for the higher poultry or ground-meat minimum.
- Check near the end of cooking, not only by color or clear juices.
- Insert the clean probe into the correct spot and wait for a stable reading as instructed by the thermometer maker.
- For a large or uneven item, repeat at multiple points. If any checked point is below the applicable minimum, continue cooking and check again.
- Wash the probe with hot soapy water or as the maker directs before it touches ready-to-eat food.
Can you check the thermometer itself?
The USDA describes an ice-water check: stir a cup of ice and water, immerse the probe’s stem at least 2 inches (5 cm) without touching the cup’s sides or bottom, wait at least 30 seconds, and look for 32°F (0°C). First read your model’s instructions for immersion depth and calibration. If it is off, follow the maker’s adjustment or replacement instructions; do not force an adjustment on a device without that feature.
Common questions
Why did a burger read hot at the top but cool at the center?
The probe may not have reached the middle of the patty. Insert from the side so the thermometer’s full sensing region sits in the center.
Can I leave an instant-read thermometer in the oven?
Only if its manufacturer specifically says it is designed for that use. Many instant-read models should be used briefly near the end of cooking.
Checking internal temperature is separate from whether to rinse raw poultry. See our raw chicken washing guide for the cross-contamination question.
Sources
- USDA FSIS, Food Thermometers — placement, model differences, cooking temperatures and care.
- USDA, Do You Know the Correct Place to Insert Your Food Thermometer? — side insertion for thin foods.
Reviewed 28 September 2026. Follow the product’s own cooking directions where they call for a higher temperature.