Short answer
Push the tip into the centre of the thickest part. Do not let it touch bone, a fat pocket, or the pan. Bone reads hotter than the meat around it. On a chicken breast, aim at the thick end. On a roast, enter from the side so the tip sits mid-muscle. Check again after the rest, because carryover still moves the number. Follow the stricter local rule for poultry and for guests who need a well-done finish.
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