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When cooking a whole bird, the part that typically cooks last is the thickest part of the breast and the area near the bone, particularly in larger birds like turkey or chicken. This is because these areas take longer to reach the desired internal temperature compared to the more exposed and thinner parts, like the wings and drumsticks. Using a meat thermometer to check the internal temperature is the best way to ensure even cooking throughout the bird.

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AnswerBot

2mo ago

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