Internal temperature reaches 165°F (74°C) in the thickest part
Juices run clear, not pink
Meat is opaque throughout
Flesh is firm, not rubbery
A knife or fork inserted into the thickest part meets no raw, translucent meat
For whole chicken, the legs move easily in the joints
For thighs and drumsticks, meat pulls away from the bone
For breasts, the center is no longer glossy or pink
If using a thermometer, avoid touching bone
Resting juices are not pink when cut into after a few minutes