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Posts: 249
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?
Comments
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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.
Don -
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. -
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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