The best way to determine doneness is to use a meat thermometer. Invest in a reliable brand and always keep it handy. Insert into thickest part of roasts or into centre of meat loaves to determine doneness according to temperatures below. For stuffed chicken and turkey, insert thermometer into thigh, not stuffing. Always aviod touching bones as that will give a false reading.
In addition to checking for internal temperature in whole meats and poultry, check for the following:
Doneness of Chicken and Turkey
• Wings, thighs and whole chicken or turkey done when juices run clear.
• Breast pieces and kabobs done when no longer pink inside.
Doneness of Pork
• Juices run clear when pork is pierced and just a hint of pink remains inside.
Doneness of Ground Meat
• Must always be cooked to well done and no longer pink inside.
