The Thermometer Guide That Prevents Dry Chicken

Updated January 2026 | All temps verified with ThermoWorks Thermapen One

My Failure: Thanksgiving 2019. I cooked the turkey to 180F internal because that is what my mom always said. Dry as cardboard. The dark meat was fine but the breast was sawdust. I have been obsessive about temperatures ever since.

USDA Safe Minimum Temperatures

These are the USDA-recommended minimum internal temperatures. Hit these and you have killed the pathogens that cause foodborne illness.

• Poultry (chicken, turkey, duck): 165F (74C) – non-negotiable
• Ground meats (beef, pork, lamb): 160F (71C)
• Beef, pork, lamb (steaks, roasts): 145F (63C) with 3-minute rest
• Fish: 145F (63C) or until flesh is opaque and flakes
• Eggs: Cook until yolk and white are firm

What I Actually Cook To

Safe temps and delicious temps are not always the same. Here is what I target:

• Chicken breast: 157F, then rest 5 minutes (carryover takes it to 162-165F). Juicy every time.
• Chicken thighs: 175-180F. Dark meat needs higher temps to render the fat and connective tissue.
• Ribeye steak: 125F for medium-rare. Rest 8 minutes. Carryover to ~130F.
• Pork tenderloin: 140F, rest 5 minutes. Pink in the middle is safe and tasty.
• Salmon: 120F for medium. I know USDA says 145F but that is overcooked to me.

Where to Insert the Thermometer

The thickest part, away from bone. Bone conducts heat differently than meat – you will get false readings near it.

For whole birds, check the thickest part of the thigh AND the breast. Thighs take longer, but if you only check one spot, check the thigh.

Carryover Cooking

Meat keeps cooking after you remove it from heat. Dense proteins like beef roasts can climb 10-15F during rest. Chicken breasts rise 5-8F. Account for this – pull your meat early.

My rule: pull beef 5F below target, pull chicken 7-8F below target, let it rest, then check again.

The Thermometer Makes the Difference

I ruined meat for years using a cheap dial thermometer that took 30 seconds to read. By the time I got a reading, the meat was overcooked. Get an instant-read digital thermometer. The ThermoWorks Thermapen ($100) reads in 1 second. The ThermoPop ($35) takes 3-4 seconds and is still way better than dial thermometers.