Richard Diaz
TVWBB Pro
Looks like dark meat to me, but to be on the safe side I would have put it on longer.
Is this raw or just pink from the smoking process?
- Thread starter P Mata
- Start date
Russell Y
TVWBB All-Star
How about the pull test?
If the joint moves easily, it's probably done.
Scroll down a ways to find the quote- Chicken done?
How do I know the chicken or turkey is done?
The safest, most accurate method is with a meat thermometer. The internal temperature of whole chicken (tip of thermometer deep in the muscle, not touching bone) should be 180°F in the thigh, or 170°F in the breast, and 165°F for stuffing, boneless parts or ground poultry. If you don't have a thermometer, you should be able to easily pierce the poultry with a fork (fork-tender), and juices should run clear, not pink. When a whole chicken or turkey is done, the thick muscle of the drumstick should feel soft to the touch, and the leg bone will move readily when lifted or twisted. Read more detailed information about cooking chicken or turkey in our Cooking School.
If the joint moves easily, it's probably done.
Scroll down a ways to find the quote- Chicken done?
How do I know the chicken or turkey is done?
The safest, most accurate method is with a meat thermometer. The internal temperature of whole chicken (tip of thermometer deep in the muscle, not touching bone) should be 180°F in the thigh, or 170°F in the breast, and 165°F for stuffing, boneless parts or ground poultry. If you don't have a thermometer, you should be able to easily pierce the poultry with a fork (fork-tender), and juices should run clear, not pink. When a whole chicken or turkey is done, the thick muscle of the drumstick should feel soft to the touch, and the leg bone will move readily when lifted or twisted. Read more detailed information about cooking chicken or turkey in our Cooking School.