Whatever type of meat thermometer you obtain, be sure that it has an easy to read dial, is made with stainless steel and has a shatterproof clear lens. Once you have obtained your meat thermometer, check the accuracy of the thermometer. This can be done by inserting at least two inches of the thermometer stem into an ice bath which is a combination of ice and water. Your thermometer should read 32 F. Or, insert two inches of the thermometer stem into boiling water. If you live at higher altitudes, contact your local county extension office to find out the boiling temperature of water in your area.
Most meat thermometers are accurate to within plus or minus one to two degrees Fahrenheit.
Recalibrate your thermometer if necessary. To measure the internal temperature of meat, insert the meat thermometer into the center of the thickest portion, away from bone, fat and gristle. When cooking poultry, insert the thermometer into the inner thigh area near the breast, but not touching the bone. Be sure to wash the stem section of the thermometer with hot, soapy water after each use, including between reinsertion into the same piece of meat. For a list of recommended internal cooking temperatures for meat, contact your local county extension office.