Probe your whole chicken in the thickest part of the breast meat.
Ensure you’re not hitting gristle, fat, bone, or non-meat.
Know How Your Probe Thermometer Works
The probe thermometer I’m using above is the Thermoworks Smoke X.
My probe works so that you only have to take the tip temperature to get an accurate reading at the thermal center (the thickest part of the breast).
Some meat probes are marked with a minimum insertion length; Which is up to 3-4 inches in some cases.
Here’s my Meater probe, which happens to have a minimum insertion length indicated by a “notch” on the thermometer:
Start Taking Your Chicken Off at 157F, Your Chicken Will be Much Juicier (and Safe to Eat)
While the USDA cites a safe finishing temperature for chicken/poultry as 165F internal; At 165F the breast meat has a tendency to become stringy and dry.
In order to get around this, you can cook the breast to 155-157F and then take it off the heat and allow it to rest.
The USDA notes (pg. 37):
- Held at 157F for 30 seconds
- Held at 154F for 1 minute
Meaning as long as the temperature is held above 157F for at least 30 seconds, it’s safe to eat.
