Proper Temping of Chicken

food/Prep & Storage/

White Meat: Insert the probe low into the thickest part of the breast, just above the bone (typically the coolest spot). Withdraw the probe slowly, checking for the lowest registered temperature. (160° is considered done for breast meat.)

Dark Meat: Insert the probe down into the space between the tip of the breast and the thigh. Angle the probe outward ever so slightly so that it pierces the meat in the lower part of the thigh. (175° is considered done for thighs.)