In smaller cuts, like a chicken breast, the heat will increase by only about 5°, so remove them from the heat source when they reach 160°. According to Morocco, the temperature of a whole cooked chicken can increase 10° at rest, so it’s best to pull it from the heat source at 155°. This temperature will continue to rise after removing the chicken from the heat, ideally to a temperature of about 165°. Chicken temperature for white meatįor the best-tasting white meat, which includes breasts and wings, you generally want to cook the meat to an internal temperature of 160☏. So temp close to the bone, where the meat may take longer to reach the desired temperature, as well as near the edge,” making sure to get a reading from the thickest part of the meat. “Bone doesn't channel heat as efficiently as flesh,” Morocco says, “because it is porous and those insulating air pockets inhibit heat transfer. Take the temperature in multiple spots to gauge doneness. When using an instant-read thermometer, don’t rely on a reading taken from just one part of the chicken. “Using a meat thermometer will do more to make you a better cook than a $200 skillet ever could-any serious cook should get one before spending money on new cookware.” If that particular model is too pricey for you, he suggests looking into the ThermoPop from ThermoWorks. “The ThermoWorks Thermapen One is the absolute best,” says test kitchen director Chris Morocco. The fastest way to find confidence in the kitchen (especially regarding chicken temps) is to buy a meat thermometer. They’ll take the guesswork out of cooking chicken and help you steer you clear of harmful bacteria. Before you take on a whole bird or its parts, arm yourself with the tools and tips below. (What’s for dinner tonight? Fried chicken? Roast chicken? Baked chicken? One of your signature chicken casseroles?) No matter the plan, you want to be sure you’re cooking chicken dishes to a safe temperature-and that you won’t end up with a half-frozen chicken breast (or worse, salmonella). With all the talk of carryover cooking and knowing what temps work best for which cuts and whether or not the cooking method makes a difference, it can be a bit daunting.įirst off: No, the optimal temperature doesn’t change based on the cooking method-which is a good thing, considering the many ( many ) ways there are to prepare chicken. Everything you need to know is here.We admit it: Determining the ideal chicken temperature can be…a challenge. Wondering about steaks and pork chops? All the details are right here.Ĭook your steak perfectly every time with these tips.Ĭooking ribs? No problem. Get the scoop on ground beef, pork, turkey, and chicken here. So learn these temperatures, and use your thermometer! But if you were to only cook a chicken breast to 145 degrees F (63 degrees F), it would most definitely be under-cooked. If you were to cook a steak to 165 degrees F (74 degrees C), it would be very over-cooked. These temperatures are the minimum temperatures you should cook meats to in order to ensure food safety. These temperatures are the United States Department of Agriculture (USDA) recommended minimum internal temperatures. When did you get your meat thermometer? Have you ever checked to make sure it is right? It’s a good idea to check your thermometer’s accuracy once a year – and fix it if you need to! Recommended Internal TemperaturesĪs you can see from the chart above, different meats have different cooking temperatures. You can find some great tips on how to use a meat thermometer in this article. The best way to know if your meat has been fully cooked is to use a meat thermometer. Chicken can be particularly tricky to get right. Use a Meat ThermometerĬooking meats fully is the best way to avoid food poisoning like Salmonella, Campylobacter, E. This post was sponsored by Indiana’s Family of Farmers. Do you know how to tell if your meat is done cooking? You can’t always tell by looking, and different meats have different recommended internal temperatures.
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