How To Cook By Internal Temperature, Not Time

Cooking by time is guesswork, but learning how to cook by internal temperature is true mastery. Discover where to measure, why it’s easier and more reliable than relying on time, and hit the perfect internal temperature for chicken, pork, steak, salmon, lamb, and turkey every single time.

Most people learn to cook by watching the clock. You set a timer, flip when it dings, and hope for the best. The problem? Time is inconsistent. Ovens fluctuate, grills have hot spots, and cuts of meat vary in thickness. What looked golden on the outside might still be raw inside, and what should have been juicy can easily turn dry.

That’s why the true key to perfect cooking is internal temperature. It’s the only reliable measure of doneness. Get it right and you’ll serve meals that are consistently safe, flavorful, and perfectly cooked.

At MEATER, we’re here to help you master internal temperature every time you cook. With our smart wireless thermometers, you can stop guessing, start trusting, and finally enjoy stress-free meals. You can learn more about measuring internal temperature with MEATER by reading this article.

Takeaway: Internal temperature is the real secret to better cooking.

Why Internal Temperature Matters

Cooking by color or texture might feel natural, but it’s unreliable. Chicken can look done while still undercooked inside. Steaks can brown on the surface long before they’ve hit the target temperature. And timing recipes alone is never foolproof. A “20-minute roast” can cook faster or slower depending on oven accuracy, humidity, altitude, or even how often you open the door.

Measuring internal temperature ensures three things:

Safety: Harmful bacteria are destroyed when food reaches a safe internal temperature. This is especially critical for poultry, pork, and ground meats.
Consistency: Every piece of meat, no matter its size or thickness, reaches the same perfect doneness.
Flavor and texture: Juicy chicken, tender lamb, perfectly flaky salmon all come from pulling your food at the exact right internal temperature.

Especially with larger cuts like turkey, pork loin, or tomahawk steak, parts of the meat cook faster than others. Checking internal temperature guarantees that nothing is undercooked or unsafe.

For cooks who want confidence every time, a wireless smart meat thermometer is the best way to remove the guesswork.

Safe Internal Temperature Chart for Cooking

So, what does “doneness” actually mean? It’s the point where your food has reached the right internal temperature for both safety and taste.

Here’s a quick look at safe internal temperatures across common foods:

Chicken internal temperature: 165°F / 74°C
Internal temperature of turkey: 165°F / 74°C
Internal temperature of pork (chops, tenderloin): 145°F / 63°C with a 3-minute rest
Pork loin internal temperature: 145°F / 63°C with a 3-minute rest
Internal temperature for medium rare steak: 130-135°F / 54-57°C
Steak internal temperature (medium): 140-145°F / 60-63°C
Lamb internal temperature (medium rare): 135°F / 57°C
Salmon internal temperature: 125-130°F / 52-54°C for moist, flaky results

Keeping a quick-reference chart on hand makes it easy to know when your meal is done.

How to Measure Internal Temperature Like a Pro

Not all foods require the same type of thermometer. Thin cuts, like burgers or halibut fillets, need quick checks. Large roasts or whole birds benefit from a leave-in thermometer that tracks the entire cook.

Instant-read thermometers: Perfect for thinner cuts of steak, burgers, or fish. Quick and easy when you only need a snapshot reading.
Leave-in thermometers: Best for thicker cuts like turkey, pork butt, or tomahawk steak, where you need to monitor over time.

Check out some of our favorites:

How to Use a Meat Thermometer

While it’s different where you insert the probe based on different cuts of meat, here are a few basic tips to help you have a successful cook:

Insert the probe into the thickest part of the meat.
Avoid bones, fat pockets, or the surface, which can give false readings.
With MEATER, the app tracks both the internal temperature and the ambient temperature around your food, so you always know exactly how it’s cooking.

Need more detail? Our How to Cook a Turkey and Steak Internal Temps guides show you exactly where to place your MEATER probe for precision results every time. In the meantime, though, here’s a quick cheat sheet for probe placement across different cuts:

Steak: Insert the thermometer into the side of the steak, pushing it into the thickest part without touching any fat or bone.
Turkey: Place the thermometer into the thickest part of the breast, avoiding bone, or into the inner thigh where it meets the body.
Prime Rib: Insert the thermometer into the center of the roast, making sure the tip is in the middle of the thickest section, not near bone or fat.
Chicken: Place the thermometer in the thickest part of the breast or the inner thigh, making sure it’s not touching bone.
Burgers: Insert the thermometer through the side of the patty into the center for the most accurate reading.
Pork Chops: Insert the thermometer into the side of the chop, pushing it into the center without touching the bone.
Pulled Pork (Pork Shoulder): Place the thermometer into the thickest part of the shoulder, avoiding fat pockets and bone.
Brisket: Insert the thermometer into the thickest part of the flat, not the point, avoiding any fat seams or the pan surface.

With many of these meats, they can be thick and have multiple areas to measure internal temperature. That’s why using a MEATER is the way to go instead of measuring doneness by time.

Tips for Cooking to Internal Temperature

A few professional tricks can make your results even more consistent:

Don’t hit bone or surface. Always measure in the centre of the thickest part.
Account for carryover cooking. Remove meat a few degrees before your target internal temperature, as it will rise while resting.
Always rest your meat. Resting allows juices to redistribute for a tender, flavourful bite.
Maintain steady heat. Consistent oven or grill temps make cooking times more predictable.
Log your results. MEATER’s app saves your cooks, so you can replicate perfect results every time.

Best Meat Thermometers

Not sure which smart meat thermometer is right for you? Compare MEATERs to see the line-up side-by-side.

Every model uses the same trusted technology, but with different features to fit your cooking style.

MEATER Plus: Long-range Bluetooth that lets you step away from the grill and stay connected to your cook.
MEATER Pro: Features Smart Temp™ multisensor technology that delivers unmatched precision for any protein.
MEATER SE: The simplest way to cook with confidence, designed for everyday use and beginners.
MEATER Pro XL: Four probes and an OLED charger display give you multi-dish mastery without the app.
MEATER Pro Duo: Dual probes let you monitor two cuts at once, perfect for varied meals or entertaining.
MEATER Block: Four probes plus Standalone Mode make it the ultimate tool for large feasts and hosting.

Cooking by timing alone is unpredictable. Cooking by internal temperature is the only way to guarantee safe, consistent, flavorful results. Whether it’s chicken, salmon, steak, pork, or even a baked potato, the right internal temperature delivers perfection every time.

With MEATER’s smart wireless thermometers, you can cook confidently and spend more time enjoying the meal instead of worrying about it.

Compare MEATER models today and find your perfect kitchen partner.