When cooking whole chicken, why measure IT in breast?

[roburado]

I was wondering why most people write about checking the IT in the breast. My favorite part of the chicken is the thigh. Can't I just use the thigh and cook to 180F IT, for example? And since the thigh probably won't be done until you get to IT of 180F, it seems to make sense to cook to 180 and measure in the thigh. Or...maybe, I'm missing something. Thinking of doing a spatchcock chicken--maybe tonight, even.

 

[ACW3]

Actually, if you are spatchcocking the bird, the breast and the thigh will/should finish about the same time. This is a nice feature of spatchcocking. Remember, the breast will dry out faster. I have injected some garlic flavored EVOO (like Annie's) into the breast so It wouldn't dry out. Since everything cooks in a much shorter time, you lessen the chances of having a dry bird.

Art

 

[roburado]

Okay, so spatchcocking will make them finish at the same time. Wondering if that was part of the rationale--that and the breast drying out first. Thanks.

 

[CarterQ]

The breast is the biggest whole piece of meat on the chicken and will generally be the last thing to reach a safe temp of 165 on the bird. You could take the temp deep into the thigh to 180 as well, and more than likely the breast will be done, depending on the size of the breast this may not be the case and it could be over done or under cooked. Thigh meat is much more forgiving than breast meat when it comes to moisture.

 

[roburado]

Thanks, CarterQ. Was thinking that might be part of the explanation too.

 

[Deb]

I have always stuck my thermometer in the thigh. I also check the breast but I'm thinking that the thigh usually takes longer to come up to temp for me (whole, not spatchcock). I only go to 165 degrees.

Here's the USDA turkey page Let's Talk Turkey

 

[TentHunter]

The breast is the biggest whole piece of meat on the chicken and will generally be the last thing to reach a safe temp of 165 on the bird. ...Thigh meat is much more forgiving than breast meat when it comes to moisture.

That's exactly why I try to put the legs/thighs towards the heat source. They're more forgiving and if they get a little more done they're still fine.

Like Deb, Carter & others, I also go to an I.T. of 165°.

Meathead also has a good article on this: Meat temperature guide: When are steaks, chops, chicken, and other foods done?

 

[Big Poppa]

OK first off your 180 is old news You can safely serve chicken at 160....My family likes it around 164....if the breast is 164 even spatchcocling it the thigh will be probably `170 which is perfect for dark meat

 

[roburado]

Great! Thanks all! Obviously, I was confused about that.

 

[scooter]

roburado, cook it to whatever temp you like and measure it where ever you've found you get the most reliable readings.. It doesn't matter where you take the temp as long as you know what it is and it comes out the way you like it best and you get repeatable results.

 

[ACW3]

A small suggestion. Document the steps, temps (both cooking and IT), the pellet flavor, etc. for each cook. If you really want some repeatability, you'll know exactly what you did last time. Or if you think it could use some improvement, you have a place to start. Once you have a good plan, then it is time to have some real fun. Experiment with different flavored pellets. Change your rubs. You know, have some real fun with your cooking. I have picked up so many ideas here of different things to try with some basic recipes. I wish I had more time to cook.

Art

 

[roburado]

Thanks, everyone! Great advice here! I'm thinking I need a logbook of some sort to keep notes on cooks based on Art's advice and something I read elsewhere.