For tender turkey, perfect pork and the best beef, try OXO’s Leave-In Meat Thermometer. Turn the outside double indicator until it points to both the safe internal temperature and the name of the meat you are cooking. Insert the thermometer into your meat away from the bone and when the dial is aligned with the double indicator, your meat is done. The thermometer’s probe is long enough to reach the center of large roasts, and narrow so it minimizes the hole in your meat. A frosted glass panel allows oven light to shine through, so the temperature is easy to read. Calibrated for accuracy, the thermometer measures from 140 to 190 degrees F and has readings for poultry, beef, pork, veal, and ham.