So you have a meat probe that stays in the meat while you cook it. Might I suggest you try one that doesn't. They are often, in my experience, more accurate because only the tip inside the meat measures the internal temperatures and you can take a couple readings in a couple of places. This is, of course, personal opinion.
There are certain guidelines, like a turkey takes approximately 20 minutes per pound, that are good guidelines. A good cookbook like the original Better Homes and Garden Cookbook
has all kinds of great guides for types of meat and the temperatures to cook them at. I love mine, my mother loved hers. It's a great staple and has been updated through the years.