Take its temperature! Grilling involves so many variables - thickness and starting temperature of the meat, wind and weather conditions, etc. - that it's far more important (and safer) to check the food's temperature with a thermometer than to rely on cooking times.
When using an instant-read thermometer, allow a few seconds for the temperature to register. Do not leave an instant-read thermometer in the meat while grilling - the glass face may shatter.
For steaks, chops, and burgers: Insert the probe of the thermometer through the side of the meat so the tip is in its center.
To check a roast: Insert the probe so the tip is in the center of the meat, and not touching fat or bone (they run hotter).
To check a turkey: Insert an instant-read thermometer in the thickest part of the breast or thigh, not touching the bone. When fully cooked, the internal temperature of a turkey should read 170°F for the breast and 180°F for the thigh.
Remove roasts and whole poultry from the grill when the internal temperature registers five degrees less than the desired doneness, and let stand 10 to 15 minutes before carving. During the standing time, juices ease back into the center of the meat. The meat also continues to cook and will be easier to carve.
