Cooking meat to the correct internal temperature is critical to ensure the safety of those who will be consuming the meat. There is no bigger risk for pathogens and foodborne illnesses than when you cook poultry, such as chicken. Make sure you prevent food poisoning by knowing where to check the temp of a whole chicken, using this guide.
Cooking chicken properly is extremely important for food safety. Undercooked chicken can contain dangerous bacteria that cause foodborne illness Using a food thermometer is the only reliable way to ensure chicken reaches a safe internal temperature. But where exactly should you check the temperature of a chicken?
Why Checking Chicken Temperature Matters
Food poisoning often comes from chicken and other poultry products. That’s because Salmonella, Campylobacter, and Clostridium perfringens bacteria can be found in raw chicken. If these germs are eaten, they can make you throw up, have diarrhea, stomach cramps, and a fever.
These harmful bacteria are killed when chicken is cooked to the right internal temperature. Using a thermometer to check the temperature keeps you from serving undercooked chicken by accident.
According to food safety experts, using a food thermometer is the only way to know if chicken is cooked to a safe temperature. Visual cues like color and texture are unreliable. Chicken can appear fully cooked but still contain dangerous bacteria if not heated to 165°F.
Where to Check Temperature on a Whole Chicken
To find out how hot a whole chicken or turkey is, put a food thermometer into the thickest part of the breast, the innermost part of the thigh, and the wing. Make sure the probe doesn’t touch bone, as that could lead to a wrong reading.
The thighs and wings should reach at least 165°F. The breasts should reach 160°F. If taking multiple readings, the thermometer must register 165°F in all areas.
Where to Check Bone-In Pieces
For chicken breasts, thighs, and drumsticks that still have their bones, put the thermometer into the thickest part of the meat, being careful not to touch the bones. Bone moves heat faster than meat, so the reading will be too high.
The safest approach is to check temperature in a few different spots. Chicken pieces are considered safely cooked when the thermometer inserted into the thickest area registers 165°F.
Where to Check Boneless Pieces
For boneless chicken pieces, insert the thermometer probe into the thickest area, away from any fatty areas or gristle. Again, double check temperature by probing multiple spots.
Boneless cuts like breasts and tenders must reach an internal temperature of 165°F
Where to Check Ground Chicken
Since ground chicken can spread bacteria throughout, it’s critical to cook it thoroughly. For patties and meatballs, insert the thermometer sideways into the center.
For dishes like casseroles or chicken chili, stir the food first to evenly distribute heat before checking temperature. Insert the probe into the thickest part.
Ground poultry should reach 165°F, with no spot checking below that temperature.
How to Check Doneness Without a Thermometer
While a food thermometer is highly recommended, the following techniques can be used to assess doneness when you don’t have one:
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Cut into the chicken. Check that the meat is opaque throughout with no pink coloration. Chicken juices should run clear with no traces of pink or red.
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The chicken flesh should feel firm when poked. If the meat feels mushy, it needs more cooking.
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The bones should wiggle freely. If the meat is clinging tightly to the bone, it is underdone.
Keep in mind these visual tests are subjective and a thermometer is still the foolproof way to confirm safety and doneness.
Key Takeaways
Always check chicken temperature with a food thermometer to avoid foodborne illness. For whole chickens and turkey, insert the probe into the thickest part of the thigh, wing, and breast. For bone-in and boneless pieces, insert into the thickest area away from bones and fat. Ground chicken must reach 165°F throughout. Though imperfect, visual cues like color, texture, and juices can help assess doneness when no thermometer is available. To be safe, routinely check chicken temperature and cook to a minimum of 165°F.
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Where to Check the Temp of a Whole Chicken
Checking the temp of a whole chicken versus other parts of a chicken is different. So, it’s helpful to know where to get the most accurate reading on the whole chicken’s temperature.
If you are using a meat thermometer with a probe, it is important to position the probe correctly so that you know when the meat is safe to eat. The general rule on where to check the temperature of a whole chicken is to insert it into the thickest part of the meat, specifically the breast area.
Each part of a whole chicken needs a different amount of time to cook. For example, the breast part must have an internal temp of 162 F while the thighs or legs should read 190 F on the thermometer. The internal temp requirement will require different cooking times and temperatures for each part.
When probing a whole chicken, make sure to avoid any bone, gristle, or fat. You can facilitate more efficient cooking by orienting the chicken in the oven, such that the legs and thighs are facing the heat source. The breast cooks faster so it should be positioned away from the heat source. This position of the whole chicken ensures that the whole chicken cooks at the same rate. It will also avoid uneven cooking wherein some parts are cooked while others are still raw or underdone.
The issue of cooking the whole chicken in an oven isn’t a big deal. The convective heat makes the oven’s heat spread out evenly. This is different from a grill, where one side gets direct heat and the other side gets indirect heat.
Knowing where to probe the thermometer in your chicken ensures that you can get the most accurate temperature reading. If you don’t position the probe correctly, you run the risk of having undercooked or overcooked chicken. And you want to avoid both instances because one is a health risk and the other just does not make your chicken meat enjoyable.
Chicken is the most consumed meat in the world. It is a healthy choice because it is leaner. However, chicken meat that is not handled properly or cooked thoroughly can be a health hazard. Chicken meat is contaminated with salmonella and other types of bacteria that can cause foodborne illnesses, or food poisoning, in humans. According to the CDC, salmonella is the most common cause of food poisoning in the world.
Therefore, you need to cook the chicken (especially a whole chicken) thoroughly to kill off the harmful bacteria. You should also pay attention to the handling of the chicken meat while still raw. It is very easy to cross-contaminate your kitchen surfaces or other food items, especially when making raw food preparations, such as salad. Always observe the best practices for handling and cooking chicken meat to avoid any health risks or contamination.
How To Check A Roasted Chicken’s Temperature
FAQ
Is chicken done at 165 or 180?
The internal temperature of chicken breasts should reach a minimum of 165 degrees Fahrenheit to ensure safe consumption. This temperature ensures that any harmful bacteria, such as salmonella or Campylobacter, are killed, making the chicken safe to eat.
How to check body temperature of chicken?
Also measuring deep body temperature by inserting a thermometer in the cloaca will give an accurate reading.
Do you let chicken rest before checking temperature?
Measure the temperature in the thickest part of the meat. If it’s 165, you’re good. 160 if you let it rest because carry-over cooking will raise the temp a few degrees. If you want, take the temp from different angles.