Before we dive into the nitty-gritty, let's cover the basics: how to check the internal temperature. You'll need a food thermometer, which can be digital or analog - just make sure it's accurate! Insert the thermometer into the thickest part of the breast, avoiding any bones or fat, and wait for the temperature to stabilize.
Now, I know what you're thinking: "Why can't I just use the old 'juices run clear' trick?" Well, my friend, that method is not foolproof, and you might end up with an undercooked or overcooked bird. Trust me, using a thermometer is the way to go - it's easy peasy!
