I know many, many chefs who absolutely refuse to use a thermometer to test the internal temperature of meat. Instead, they’ve learned how to tell the temperature by how the meat looks and feels. I have nothing against this method, but it is not necessarily very accurate. I prefer the scientific approach in which technology determines the exact internal temperature of that Pork loin or Thanksgiving turkey or whatever it is I happen to be cooking. Don’t take this the wrong way; if you can hit the nail on the head every time you look at and feel meat, then I envy you, but since most of us cannot do that, I highly recommend the use of a good instant-read, digital probe meat thermometer.