Originally Posted by kitchengoddess8
I've never used one. What do I need to do?
You can find digital (not a dial type) instant read thermometers in kitchen stores or places like Target or Wal-Mart, etc.
Taylor and Polder are reliable brands. You can find them for as little as $10.
All you have to do is turn it on and stick the tip of the probe into the thickest part of the meat and let the temperature register. You sill see the numbers climbing on the display. When it stops, that's the temp of the meat. Test a couple of different parts of the meat to be sure. All chicken is cooked safely at 161ºF. I find thigh meat has a better texture around 180ºF-185ºF. Breast meat will be dry and tough at thigh temps so stick to the low to mid 160s.