White meat vs. dark meat, cooking each part, whole birds, spatchcocking, and turkey basics.
White meat vs. dark meat
Breast (white meat) is lean and mild, and turns dry and stringy soon after it's done. Cook it to 165°F (74°C) and no further.
Thighs and legs (dark meat) have more fat and connective tissue, so they stay juicy and forgiving. They're safe at 165°F (74°C) but get more tender cooked to about 175–185°F (79–85°C), which is why roast chicken legs taste better than the breast.
The parts
Boneless breast
- Best cooked:
- Sear, grill, bake at 425°F (220°C)
- Notes:
- Pound thick ends to an even thickness so it cooks evenly, or slice it in half horizontally into cutlets.
Bone-in, skin-on breast
- Best cooked:
- Roast at 400–425°F (200–220°C)
- Notes:
- Bone and skin keep it juicier than boneless.
Thighs
- Best cooked:
- Roast, sear, grill, braise
- Notes:
- The most forgiving piece. Skin-on thighs roasted hot get very crisp.
Drumsticks
- Best cooked:
- Roast, grill, braise
- Notes:
- Cheap and easy; cook until tender near the bone.
Wings
- Best cooked:
- Roast hot, air fry, grill, deep-fry
- Notes:
- Pat very dry for crisp skin; cook past 165°F (74°C) so the fat renders.
Whole chicken
- Best cooked:
- Roast, or spatchcock and roast or grill
- Notes:
- Our Roast Chicken recipe is a good start.
| Part | Best cooked | Notes |
|---|---|---|
| Boneless breast | Sear, grill, bake at 425°F (220°C) | Pound thick ends to an even thickness so it cooks evenly, or slice it in half horizontally into cutlets. |
| Bone-in, skin-on breast | Roast at 400–425°F (200–220°C) | Bone and skin keep it juicier than boneless. |
| Thighs | Roast, sear, grill, braise | The most forgiving piece. Skin-on thighs roasted hot get very crisp. |
| Drumsticks | Roast, grill, braise | Cheap and easy; cook until tender near the bone. |
| Wings | Roast hot, air fry, grill, deep-fry | Pat very dry for crisp skin; cook past 165°F (74°C) so the fat renders. |
| Whole chicken | Roast, or spatchcock and roast or grill | Our Roast Chicken recipe is a good start. |
Spatchcocking
Cutting out the backbone and flattening a whole bird makes it cook faster and more evenly, with all the skin facing up to crisp.
- Put the bird breast side down. With sturdy kitchen shears, cut along both sides of the backbone and remove it (save it for stock).
- Turn it over and press firmly on the breastbone with the heel of your hand until it cracks and lies flat.
- Roast at 425–450°F (220–230°C): a 4 lb (1.8 kg) chicken takes about 40–50 minutes. Check the thigh and the breast.
Turkey basics
- Size: allow about 1–1 ½ lb (450–700 g) of whole turkey per person, more if you want leftovers.
- Thawing: in the fridge, about a day for every 4–5 lb (2 kg). A 16 lb (7 kg) turkey needs about 4 days. See thawing safely.
- Roasting: 325°F (160°C) is the usual temperature; an unstuffed 12–14 lb (5.5–6.5 kg) turkey takes roughly 3–3 ¾ hours. Go by the thermometer, not the clock.
- Done: 165°F (74°C) in the thickest part of the breast and in the thigh, then rest 20–30 minutes before carving.
- Stuffing: baking it in a separate dish is safer and the turkey cooks faster. If it's inside the bird, the stuffing's center must also reach 165°F (74°C).