Qualitative Measures
Steaks/chops/chicken breasts: With lots of practice, the “poke test” provides a quick gauge for doneness. The poke test compares the tension in the fleshy part of your hand at the base of your thumb with the tension you feel as you press your index finger into the center of the cut of meat.
Whole chicken: Insert and skewer into the thickest part of the thigh. It’s done if the juices run clear. Or wiggle the leg, which should be loose.Fish: Flesh is done when it turns opaque; breaks into large, firm flakes; and pulls away easily from any bones.
Scientific Measures
The most accurate and safe way to determine doneness is to use a thermometer. To achieve an accurate reading, use the following guide to determine where to insert the thermometer.
Beef, lamb, pork roast: Insert into the thickest part of the roast, avoiding the bone and fat. Remove the roasts from the grill 5 to 10 degrees F below final doneness. Tent with aluminum foil. Let stand for 15 minutes. The temperature will continue to rise to reach final doneness. During standing, the meat juices redistribute and the roast becomes easier to slice.Burgers, steaks, chops: Insert horizontally into the center, away from bone and fat.Whole poultry: Gauge the temperature at part of the thigh, avoiding the bone.Poultry parts: Insert thermometer in the thickest area, avoiding the bone.
Source: USDA FSIS
Safe Meat Every Time: Using A meat thermometer
Oven/Grill-Safe Meat Thermometer
Generally used for larger items such as roasts.Designed to stay in the food while cooking.If taken out, these thermometers can take 1 to 2 minutes to register.
Instant-Read Thermometer
Available in digital and dial versions.Measures temperatures in 15 to 20 seconds.Dial models are inserted 2 to 2 1/2 inches deep (a nick on the stem indicates how deep to go) into the thickest part of the food. Insert sideways into thin foods. Most digital models have a sensor at the tip. Follow the manufacturer’s instructions for correct use.Not designed to remain in food while cooking. Check temperature toward the end of cooking time.
Thermometer Fork Combination
Utensil combines cooking fork with a food thermometer.Measures temperature in 2 to 10 seconds.Good for both thin and thick foods. Place at least 1/4 inch in the thickest part of food.Not designed to remain in food during cooking. Check temperature toward the end of cooking time.
Disposable Doneness Sensors
Designed to measure a temperature range. Relatively new to the retail market; sold as sticks or picks. This thermometer first appeared in 1965 when the turkey industry used a pop-up version.Designed for one-time use.Not designed to remain in food while cooking. Check temperature toward the end of cooking time. If the desired temperature has not been reached, reinsert until temperature is reached.
Ground Meat
Beef, lamb, veal, pork: 160 degrees FChicken, turkey: 165 degrees F
Fresh Beef, Lamb, Veal
Medium-rare: 145 degrees FMedium: 160 degrees FWell-done: 170 degrees F
Poultry
Chicken, turkey (whole): 165 degrees FPoultry breasts: 165 degrees FPoultry thighs: 165 degrees FDuck, goose: 165 degrees F
Fresh Pork
Medium: 160 degrees FWell-done: 170 degrees F
