You don’t need a NASA-grade gadget. A simple digital probe thermometer from the grocery store works fine. Just make sure you insert it into the thickest part of the meat, away from any bone.
Bones lie. They conduct heat differently and will give you a false reading. Don’t trust the bone. Trust the probe. It’s not a betrayal—it’s science.
One Final Check: Safety vs. Sanity
Look, the USDA says 145°F is safe. But if you’re cooking for a pregnant friend, an elderly relative, or someone with a compromised immune system, you might want to push it to 150°F for extra peace of mind.
That’s still way juicier than what grandma made. A little extra safety doesn’t have to mean a lot of extra dryness. Trust your thermometer, trust your instincts, and for goodness’ sake, stop poking holes in the meat to check if it’s “done.”
