Thread: Food and Drink Who's cooking bird this week?
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Old 11-22-2011, 01:08 PM   #96
vailpass vailpass is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
That's what I've always done. Can't remember where I learned it... very possibly an AB episode years ago.

I think the main point is if you wait until the thigh is done cooking, with carryover temps, the breast will be extremely dry.
Do you go straight in to the breast or angle down from the top?
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