Whole chicken temp question

[Joe. P]

Hi all
First thanks for all the great info on the site . I would be lost without it…

OK …When doing whole or butterfly chickens where to you put the probe in the breast or thigh? Also wont the breast be over done if you go with the 180° in the thigh . Or am I thinking too much about it ?
Using the Maverick Remote Smoker Thermometer

Thanks …

 

[Doug D]

You will find that, when the breast meat reaches 160*, the thigh will read higher-- more like 170-180. The preferred method is to remove the bird from the cooker when the breast reaches 160*, and let it rest, tented in foil, and residual heat will cause it to rise to 165*, which is considered done. In this way you avoid the dryness of overcooked white meat. If your poultry is brined or "enhanced", it can be a little more forgiving, and removing at 165* usually does no harm.

 

[R.D. Harles]

I must be the oddball, because every time I cook chicken, the breast & thigh are the exact same
temp throughout the cook?!

 

[Greg Rempe]

JJP,

Don't put the probe in so it will be in contact with the bones. find a good hunk of meat and slide it in north to south or east to west depending if your bird is on a stand or laying flat.