Whenever a chicken or turkey leg/thigh is not fully cooked the meat next to the bone dose not come away easily and can be red/bloody.
Yet we are warned not to place a temp monitoring probe next to or touching the bone.
If the bone is the last meat area to becomed cooked, I would think the probe should go there.
Maybe on my next cook I'll locate 2 probes; the recommended place and tight to the bone.
Any thoughts.....or bets?
Yet we are warned not to place a temp monitoring probe next to or touching the bone.
If the bone is the last meat area to becomed cooked, I would think the probe should go there.
Maybe on my next cook I'll locate 2 probes; the recommended place and tight to the bone.
Any thoughts.....or bets?