Never eat raw or undercooked poultry. Cook whole birds until the temperature of the thickest part of the breast or thigh is 82°C (180°F) and pieces of poultry reach 74°C (165°F). We like to take our birds out of the oven 10 degrees Fahrenheit and allow it to sit for 30 mins where the internal temperature will raise that extra 10 degrees. Use a meat thermometer to take the temperature in the thickest part of the breast or thigh meat and make sure the thermometer is not touching any bones. Follow the manufacturer’s directions on the proper use of your specific food thermometer. Always wash the food thermometer and other utensils and dishware that were used on raw or partially cooked poultry before using them to check again.