Where to Put a Meat Thermometer ?

You’ve invested in a quality meat thermometer, a fantastic first step towards cooking perfection. But an accurate thermometer is only useful if you place it correctly. Improper placement is the number one reason for inaccurate temperature readings, which can lead to undercooked, unsafe meals or overcooked, dry disappointments.

Don’t worry. This guide will show you exactly where to put your meat thermometer in every cut of meat, from a thick-cut steak to a whole Thanksgiving turkey.

The Golden Rule of Thermometer Placement

If you remember only one thing, make it this: Always place the thermometer in the thickest part of the meat, without touching bone.

The thickest part of the meat will be the last area to cook through, so its temperature represents the truest measure of doneness. Bone heats up faster and hotter than the meat around it, so touching it with your probe will give you a falsely high reading.

Understanding Your Thermometer’s Sensor

Before you insert, it’s helpful to know that the temperature sensor isn’t at the very tip of the probe. On most digital thermometers, the sensor occupies the bottom half-inch of the probe. For an accurate reading, this entire sensory area must be positioned in the center of the meat.

A Meat-by-Meat Guide to Perfect Thermometer Placement

Different cuts have different shapes. Here’s how to handle the most common ones.

For Steaks, Pork Chops, and Fish Fillets

For thinner cuts like steak and fish, inserting from the top is a common mistake.

• The Technique: Insert the thermometer probe horizontally from the side. Gently push it inwards until the sensor is in the very center of the thickest part. This is the best way to get a true reading on a steak meat thermometer or meat thermometer for fish.

For Hamburgers and Burger Patties

Just like with a steak, the side-insertion method is best.

• The Technique: Push the probe horizontally into the side of the burger This ensures you are measuring the center of the meat and not getting a false reading from the hot grill grate below. This is the correct technique when using a meat thermometer for burgers.

For Whole Poultry (Turkey & Chicken)

The goal is to ensure the entire bird is cooked, especially the hard-to-cook areas.

• The Technique: The best place to check a whole bird is the thickest part of the thigh, being careful not to touch the thigh bone. The breast should also be checked separately. Insert the probe into the thickest part of the turkey breast, coming in from the side. When using a meat thermometer for fried chicken, this same technique applies to individual pieces.

For Large Roasts (Brisket & Pork Shoulder)

These large, uneven cuts require careful placement.

• The Technique: Identify the thickest, meatiest part of the roast, avoiding large pockets of fat (known as the deckle on a brisket). Insert the probe into the center of this thickest section. This is crucial when using a meat thermometer for brisket or a meat thermometer for pork.

For Ribs

Ribs are tricky due to the thin meat and bones, but a check is still useful.

• The Technique: An instant-read thermometer is best here. Slide the probe into the thickest, meatiest part between two rib bones. Don’t let the probe touch either bone. This is the best practice for a meat thermometer for ribs.

The Rouuo Recommendation: A Tool Designed for Precision

Achieving perfect placement is easier with the right tool. The ROUUO Instant-Read Thermometer was designed with a slim, sharp probe that glides easily into any cut of meat, allowing you to position it perfectly without tearing the muscle fibers. Its speed and accuracy mean you get a reliable reading in seconds.