I know this is probably everywhere on this site but do you temp the breast or the thigh? The breast meat is always done sooner than the dark, is it reasonable to remove the leg and thigh and put them back in for more cooking?
also, Remove at 160 yes?
Will the breast meat located behind the leg and thigh be cooked through if I do this?
I like the dark meat a little drier and crispier
Thanks if you reply!