Flesh turns opaque and light pink throughout
Center flakes easily with a fork
Internal temperature reaches 125–130°F for medium or 145°F for fully cooked
Surface is firm but still moist
Translucent raw-looking center is gone
Juices are clear, not milky or red
Meat separates cleanly along the natural lines
Thickest part is cooked through without being dry
Skin, if present, is crisp and releases easily from the pan or grill