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Guide
Health Canada lists 82°C for whole poultry and 74°C for poultry pieces. Take the reading in the thickest edible area without touching bone.
For meat thermometer temperature for chicken, Health Canada lists 82°C for a whole bird and 74°C for poultry pieces. Check the current official table rather than relying on cooking time, colour or juices.
Insert an instant-read probe sideways into thin pieces so the sensing tip reaches the centre. For a whole chicken, check the innermost thigh and thickest breast while avoiding bone and the cavity.
Chicken can cook unevenly, especially near joints or where pieces differ in thickness. Take a second reading in another thick area and continue cooking if any location is below the applicable safe temperature.
Clean and sanitize the probe according to its instructions after contact with raw poultry. Do not let the used probe touch cooked food, plates or utensils before it is cleaned.
A leave-in oven-safe probe is convenient for a whole bird, but its tip must stay correctly positioned as the chicken cooks. Confirm doneness with spot checks in other areas before serving.
Common questions
Health Canada lists 82°C for whole poultry and 74°C for poultry pieces. Measure the thickest part accurately and use the current official guidance.
Aim for the centre of the thickest section, often by inserting from the side. Keep the sensing tip away from bone and the pan.
Clear juices and colour are not dependable safety checks. Confirm the internal temperature with a clean food thermometer.
It may rise after removal, but the amount is not predictable enough to replace the applicable safe-temperature guidance. Base your decision on an accurate reading and official advice.