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Dry chicken, overcooked steak and chalky salmon all have the same cause: guessing. A meat thermometer is the cheapest way to cook protein perfectly every time – and the safest way to know chicken is done. With so many chicken, beef and salmon recipes on this site, it’s the one gadget we’d tell everyone to buy.
Types of Meat Thermometer
- Instant-read thermometers: insert, read in 1–3 seconds, remove. Best for chicken breasts, steaks, burgers and salmon.
- Leave-in probe thermometers: a probe stays in the meat with a cable or wireless connection and alerts you when it reaches temperature. Ideal for roasts, whole chickens and slow cooking.
- Dial oven-safe thermometers: cheap and simple, but slower and less precise.
What to Look For
- Speed: 1–3 seconds is ideal, so the oven door isn’t open for long.
- Accuracy: within about ±1°C (±2°F).
- Thin probe tip: leaves a smaller hole and reads thin fillets accurately.
- Backlit, rotating display: easy to read at any angle and in a dark oven or grill.
- Water resistance: easy to rinse clean.
Our Recommended Thermometers
1. Fast Instant-Read Thermometer (ThermoWorks Thermapen style)
A fold-out probe with a big, clear display and very fast readings. The everyday tool for chicken, steak and fish.
Why we like it:
- Reads in seconds
- Very accurate
- Easy to use
Keep in mind:
- Premium models are pricey – budget versions work well too
See instant-read thermometers on Amazon →
2. Wireless Leave-In Probe (MEATER style)
Leave the probe in a roast or whole chicken and get an alert on your phone when it’s ready. Perfect for oven, grill and smoker.
Why we like it:
- No wires to manage
- Phone alerts
- Great for roasts
Keep in mind:
- Needs charging
- Range depends on walls and ovens
See wireless probe thermometers on Amazon →
3. Budget Digital Instant-Read
A simple, inexpensive digital thermometer that gets the job done for everyday cooking.
Why we like it:
- Very affordable
- Good enough for most home cooks
Keep in mind:
- Slower readings than premium models
See budget thermometers on Amazon →
Safe Internal Temperatures
| Food | Remove from heat at |
|---|---|
| Chicken and turkey (all cuts) | 74°C / 165°F |
| Ground beef, burgers | 71°C / 160°F |
| Beef steak – medium-rare | 57°C / 135°F (USDA minimum for whole cuts is 63°C / 145°F with a 3-minute rest) |
| Pork chops and roasts | 63°C / 145°F + 3-minute rest |
| Salmon and fish | 63°C / 145°F (many cooks prefer salmon at 52–55°C / 125–130°F for a moist texture) |
Always measure in the thickest part, away from bone. Learn more in our guide on what temperature to cook salmon, or put it to work with our oven beef ribs and smothered chicken.
Frequently Asked Questions
Where do I put the thermometer in chicken?
In the thickest part of the breast or thigh, without touching the bone.
Instant-read or leave-in thermometer?
Instant-read is best for quick-cooking cuts like chicken breasts, steak and salmon. Leave-in probes are best for roasts and whole birds.
Do I need to calibrate my thermometer?
Check it occasionally in iced water – it should read 0°C (32°F). Many digital models can be recalibrated.
