General information only. Follow product instructions and official food safety guidance, especially when cooking for young children, pregnant people, older adults or anyone with a weakened immune system.
This guide is for a home cook who is confident with recipes but judges doneness by eye: cutting into chicken to check the colour, pressing a steak, guessing when a casserole is hot enough. Maybe you are cooking for a new baby in the house, hosting a barbecue, or roasting your first turkey. Colour and texture are unreliable signs of safety. A food thermometer is cheap and takes the guessing out of it.
Why a thermometer beats looking
Harmful bacteria are killed by heat, but they are invisible. Meat can brown on the outside before the centre is hot enough, and some meats stay pink even when safe. US government food safety guidance at FoodSafety.gov advises cooks to always use a food thermometer to check that meat has reached a safe minimum internal temperature, hot enough to kill the germs that cause food poisoning.
The temperatures to know
These are the safe minimum internal temperatures published on FoodSafety.gov.
| Food | Safe minimum internal temperature |
|---|---|
| Beef, bison, veal, goat and lamb steaks, roasts and chops | 145°F (63°C), then rest 3 minutes |
| Ground meat and sausage (beef, pork, lamb) | 160°F (71°C) |
| All poultry, including whole birds, pieces, ground poultry and stuffing | 165°F (74°C) |
| Pork steaks, roasts and chops | 145°F (63°C), then rest 3 minutes |
| Raw ham | 145°F (63°C), then rest 3 minutes |
| Fish | 145°F (63°C), or until flesh is opaque and separates easily with a fork |
| Egg dishes such as frittata and quiche | 160°F (71°C) |
| Casseroles | 165°F (74°C) |
| Leftovers, any type | 165°F (74°C) |
| Rabbit and venison | 160°F (71°C) |
For raw eggs, the guidance is to cook until both yolk and white are firm. For shrimp, lobster, crab and scallops, cook until the flesh is pearly or white and opaque; clams, oysters and mussels until the shells open.
Why ground meat is different
A steak’s surface may carry bacteria, but the inside of an intact piece of muscle is generally protected. Grinding mixes the surface into the whole batch, which is why burgers and sausages need a higher temperature, 160°F, than a steak at 145°F.
What rest time does
FoodSafety.gov explains that rest time allows the innermost parts and juices of certain meats to become fully and safely cooked. For whole cuts of beef, pork, lamb and raw ham, let the meat rest for three minutes after it reaches temperature before carving or eating.
Colour is not a safety test. Some meat browns before it is safe, and some stays pink after.
Choosing a thermometer
| Type | Best for | Notes |
|---|---|---|
| Instant-read digital | Everyday use: steaks, chicken, burgers | Reads in seconds; not left in the oven |
| Oven-safe probe with cable | Roasts and whole birds | Stays in the meat with a display outside the oven |
| Dial instant-read | Thick foods | Slower; needs to go deep |
| Pop-up timers | Some turkeys come with them | Check with a separate thermometer too |
An instant-read digital thermometer suits most kitchens. Look for a thin probe, a fast reading and a waterproof body for easy cleaning.
How to take a temperature properly
Find the thickest part
Insert the probe into the thickest part of the food, away from bone, fat or gristle, which can give false readings.
Poultry
For a whole bird, check the innermost part of the thigh and wing and the thickest part of the breast. All should reach 165°F. Stuffing cooked inside the bird must also reach 165°F.
Burgers and thin cuts
Insert the probe through the side of the patty or cutlet towards the centre, so the tip sits in the middle.
Casseroles and egg dishes
Check the centre, which heats last.
Check more than one spot
Large roasts and uneven pieces can have cooler areas. Take two or three readings.
Calibrating your thermometer
A thermometer that reads wrongly is worse than none. Check it occasionally using iced water. Fill a glass with ice, add cold water, stir and wait a minute, then insert the probe without touching the sides. It should read 32°F (0°C). Many digital thermometers have a reset or calibration function; dial thermometers often have an adjustment nut under the head. Follow the manufacturer’s instructions.
Reheating and leftovers
Leftovers should be reheated to 165°F (74°C), according to FoodSafety.gov. Microwaves heat unevenly, so stir halfway through, cover the dish to trap steam, and let it stand for a minute before checking the temperature in several places.
Storage habits that help
- Refrigerate leftovers promptly rather than leaving them on the counter for hours
- Divide large batches into shallow containers so they cool faster
- Label containers with the date
- Reheat only what you will eat
Thawing safely
Frozen meat must be thawed safely before cooking, or cooked from frozen with extra time. Three methods are widely recommended by food safety agencies:
In the fridge
The safest and slowest method. Plan ahead: small cuts may thaw overnight, while a large turkey can take several days. Place the meat on a plate or tray on the bottom shelf so juices cannot drip onto other foods.
In cold water
Faster. Keep the meat in a leak-proof bag, submerge it in cold tap water and change the water regularly so it stays cold. Cook it as soon as it has thawed.
In the microwave
Fastest, but parts of the meat may start to cook. Cook it immediately after thawing.
Avoid thawing meat on the counter at room temperature, where the outside can warm into the range where bacteria multiply while the centre is still frozen.
Common myths
- “If the juices run clear, chicken is done.” Juice colour is not a reliable indicator. Use the thermometer.
- “Pink pork is unsafe.” Whole cuts of pork are safe at 145°F with three minutes’ rest and may still look slightly pink.
- “Searing seals in the bacteria-free juices.” Searing adds flavour but does not make the centre safe; internal temperature does.
- “Washing raw chicken makes it cleaner.” Rinsing can splash bacteria around the sink and worktop. Cooking to 165°F is what makes it safe.
Cooking for higher-risk groups
Young children, pregnant people, older adults and people with weakened immune systems are more vulnerable to food poisoning. For them, following safe temperatures is especially important, and some foods, such as runny eggs, rare burgers and certain raw seafood, are generally best avoided. A doctor, midwife or dietitian can give specific advice.
Barbecues and outdoor cooking
Grills cook unevenly, and outside surfaces char fast. A thermometer matters even more outdoors.
- Bring a clean plate for cooked food; never reuse the one that held raw meat
- Check every burger and chicken piece, not just one
- Move items to a cooler part of the grill to finish cooking without burning
- Keep cooked food hot until serving
- Wash the thermometer probe between checking raw and cooked items, or wipe it with a clean, hot cloth if you are away from a sink
- Refrigerate leftovers promptly once everyone has eaten, rather than leaving them out through the afternoon
Safe cooking checklist
- Instant-read digital thermometer in the kitchen drawer
- Temperature chart printed and stuck inside a cupboard door
- Thermometer checked in iced water every few months
- Probe placed in the thickest part, away from bone and fat
- Poultry at 165°F, ground meat at 160°F, whole cuts at 145°F plus 3 minutes’ rest
- Fish at 145°F or opaque and flaky
- Leftovers reheated to 165°F
- Probe washed with hot soapy water between raw and cooked foods
- Separate plates for raw and cooked food at barbecues
Takeaway
Colour and texture cannot tell you whether food is safe. FoodSafety.gov’s chart can: 165°F for poultry and leftovers, 160°F for ground meat, and 145°F with three minutes’ rest for whole cuts of beef, pork and lamb. Buy an instant-read thermometer, learn where to place the probe, and check it now and then in iced water.
