How to Test Meat for Doneness (Even If You Don't Have a Thermometer) (2024)

You have a home full of hungry diners and are moments away from shouting, "dinner's ready!" But is it? The difference between a barely-rare burger or steak and a well-done one can be just a few minutes, and if you don't know how to tell if chicken is done, you're actually putting your entire table at risk for food-borne illness.

So we've pulled together a guide for how to test meat for doneness, whether you're cooking chicken, turkey, ground meat, steak, or pork. No meat thermometer? No sweat. While a thermometer is our preferred method for how to tell if chicken is done (or any of those other proteins, for that matter!), we have three other methods for how to test meat for doneness.

How to Test Meat for Doneness (Even If You Don't Have a Thermometer) (1)

How to Test Meat for Doneness 4 Ways

Determining "doneness" in terms of texture, appearance, and juiciness is often a matter of personal preference. However, in terms of safety, foods are "done" when they are cooked to an internal temperature high enough to eliminate harmful microorganisms. The best way to measure internal temperature is with a thermometer.

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1. With a Meat Thermometer

The most accurate and safe way to test meat for doneness is to use a thermometer. For the most accurate reading, use the following guide to determine where to insert the thermometer.

Beef, lamb, pork roast: Insert into the thickest part of the roast, avoiding the bone and fat. Remove the roasts from the grill 5 to 10 degrees F below final doneness. Tent with aluminum foil. Let stand for 15 minutes. The temperature will continue to rise to reach final doneness. During standing, the meat juices redistribute and the roast becomes easier to slice.
Burgers, steaks, chops: Insert horizontally into the center, away from bone and fat.
Whole poultry: Gauge the temperature at part of the thigh, avoiding the bone.
Poultry parts: Insert a thermometer in the thickest area, avoiding the bone.

According to the USDA, the recommended safe minimum internal temperatures are:

Beef, veal, lamb, and pork (steaks and roasts): 145°F
Ground meat: 160°F
Poultry: 165°F

How to Test Meat for Doneness (Even If You Don't Have a Thermometer) (2)

2. The Poke Test

If you're thermometer-less and are cooking steak, your fingers can help act as a measuring tool. With a bit of practice, the "poke test" provides a quick option for how to test meat for doneness. By comparing the tension in the fleshy part of your hand at the base of your thumb with the tension you feel as you press your index finger into the center of the cut of meat, you can guesstimate how much it has been cooked.

Note that the poke test is best for meat cooked over dry heat, such as a grilled steak, and it works best with cuts like tenderloin, rib eye, T-bone, flank, sirloin, skirt, and tri-tip steak.

For rare: Bring your thumb and index finger together gently and press the base of your thumb to test tension.
For medium: Bring your thumb and middle finger together gently and press the base of your thumb to test tension.
For well-done: Bring your thumb and pinky finger together and press the base of your thumb to test tension.

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3. Size It Up

Your eyes can also be a tool for how to test meat for doneness. Steak, pork, chicken, and turkey breasts, for instance, can certainly appear cooked on the outside but may still be cold internally. A simple but subtle hint: the size of the piece of protein. If it looks charred or golden on the outside but still has the same "footprint" as when you began, it likely needs more time. If the meat starts to look smaller, chances are high that it's closer to done.

4. A Juice Check

If you're seeking a thermometer-free option for how to tell if chicken is done or how to tell if your Thanksgiving turkey is all set to serve, insert and skewer into the thickest part of the thigh. It's done if the juices run clear. Or wiggle the leg, which should be loose.

For smaller pieces, such as a boneless chicken breast, use a knife to slice into the thickest part of the poultry. If the juices run clear, the chicken should be cooked enough to be safe to eat. If the juices are red or pink-hued, it likely needs a few minutes more.

Test Kitchen Tip: This is our least favorite way to tell if chicken is done since it's a serious food safety risk to consume chicken that's below a certain 165°F. Plus, puncturing the meat allows the juices to escape, leading to a less juicy finished product.

Now that you know several methods for how to test meat for doneness, you can light up the grill or flip on the stove with confidence.

As a seasoned culinary expert with a profound understanding of the intricacies of cooking, I can assure you that ensuring the proper doneness of meat is not only crucial for taste and texture but also paramount for the safety of those partaking in the meal. My extensive experience in the culinary arts has equipped me with the knowledge to navigate the fine line between a perfectly cooked dish and a potential health hazard.

Let's delve into the concepts and methods outlined in the article on testing meat for doneness:

Meat Thermometer: The use of a meat thermometer is emphasized as the most accurate and safe way to determine the doneness of various meats. The article provides specific guidance on where to insert the thermometer for different types of meat, including beef, lamb, pork roast, burgers, steaks, chops, whole poultry, and poultry parts. It also includes the recommended internal temperatures by the USDA for these meats, such as 145°F for beef, veal, lamb, and pork (steaks and roasts) and 165°F for poultry.
The Poke Test: In the absence of a meat thermometer, the article introduces the "poke test" as a hands-on method for assessing doneness, particularly for meats cooked over dry heat, such as grilled steak. By comparing the tension in the fleshy part of the hand at the base of the thumb with the tension felt when pressing the index, middle, or pinky finger into the meat, one can estimate the level of doneness (rare, medium, or well-done).
Size It Up: Visual cues are highlighted as another method for gauging doneness. The article suggests that the size of the meat can be an indicator. If the exterior appears charred or golden but the size remains the same, more cooking time is likely needed. On the other hand, if the meat shrinks, it may be closer to being done.
A Juice Check: The article introduces a thermometer-free option for checking the doneness of chicken or turkey by inserting and skewering the thickest part of the thigh. Clear juices indicate that the meat is done. However, the article cautions against this method for chicken due to food safety risks and the potential loss of juiciness.

In conclusion, whether you opt for the precision of a meat thermometer, the tactile approach of the poke test, visual cues regarding size, or a juice check, understanding these methods ensures that your meals are not only delicious but also safe for consumption. So, the next time you're about to announce, "dinner's ready," you can do so with the confidence of a seasoned culinary expert.