I've been cooking a 6.5 lb. whole chicken tonight and I'm confused by the temperature readings. After about an hour and a quarter, the thickest part of the thigh is at 175 degrees but the breast is only at 140. From reading around, it sounds like the breast normally cooks faster than the thigh. So I'm confused. Most articles state to measure the temperature at the thickest part of the thigh. Do I also need to be concerned about the breast temperature? Why could there be such a variance?
The chicken was not frozen at all. I cooked on 425 convection.