Hi all - need some advice on using a thermapen.
I used it on my first spatchcock chicken the other day and had some challenges. Some parts of the breast meat measured 190-ish, while other parts were in the 150's. I found the same variation in the thigh meat.
Should I just watch the lowest temp? Am I doing something wrong?
I noticed varied readings on a steak I did earlier, but not to the differences I saw in the chicken.