Originally Posted by Midnight Smoke
165º for the Thigh? I know they have lowered the safe temp but I seem to always have under cooked dark meat at 175º, using a correctly calibrated thermometer.
Well, ideally you should pull it off when the breast is 160* and the thigh is 170*,
as they both carryover cook another five degrees. Dark meat is perfectly cooked
at 175*, but of course preferences vary.