Internal Temperature

Testing the interior of meat with a meat thermometer is the most accurate method of testing doneness. Thermometers are of two types: standard, which are inserted before roasting and left in the roast; and instant-read, which are inserted at any time, read as soon as the needle stops moving, and pulled out. Whatever thermometer you use, make sure it is clean and sanitary before inserting it in the meat.

The tip of the thermometer should be inserted into the center of the thickest part of the flesh, not touching fat or bone. Table 15.3 gives internal temperatures of meats at various degrees of doneness.