I am cooking a big turkey for the holidays and want to cook it breast down so it will be as tender as possible.
I experimented last night with a chicken - cooking it breast down. I inserted the meat thermometer into the breast as I always do and then inverted the chicken. When the thermometer read 162 degrees, I took the chicken out. When I carved it, the legs and some of the breast meat was not fully cooked. Basically, I think the reading was not accurate because the part that takes the temperature was too close to the bottom of the roasting pan.
I don't want this to happen to the turkey. Is there a different area where the thermometer should be placed when cooking a bird breast down?