Where to Place a Temperature Probe in a Whole Chicken?

Last Updated:
August 27, 2024

Probe your whole chicken in the thickest part of the breast meat.

where to probe whole chicken

Ensure you’re not hitting gristle, fat, bone, or non-meat.

probing the thickest part of the chicken breast

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).

thermoworks probe tip

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 one of these notches.

meater probe minimum insertion depth notch

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.

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Dylan Clay
Dylan Clay is a pitmaster based in New Hampshire, with over 17 years of experience in grilling, smoking, and dehydrating meat. Throughout this time, he has worked with nearly every cut of meat. In 2019, he launched the Barbecue FAQ website to share his extensive knowledge about all things meat, aiming to assist others in making better barbecue at home.

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