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pcipci Posts: 249
edited 11:53AM in EggHead Forum
Why is it when doing a chicken they always say to put the probe in the thigh. Why not the breast? Wouldn't that make more sense?


  • Might have something to do with the "done" temperature of the dark meat being 10 degrees higher than the white meat (160 white/ 170 dark). I usually probe both.

  • nlstevenlsteve Posts: 44
    The thigh is the last part to cook. By the time it's thoroughly done, the breast will actually be a little overcooked.

    So while the breast is done, the thigh may still not be.
  • Little ChefLittle Chef Posts: 4,725
    Adding this for those who don't know carryover cooking, 165* please minimum on poultry. You probably hit 165* during the rest, but it is important to hit 165*. :) Good to see another contributor here. :)
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