I don't check the temperature - the advice over here is "it's cooked when you skewer it and the juices run clear" and that's good enough for me.

Also, breasts are ass. They're the least tasty part of the bird. Thighs are better - cheaper and more flavoursome. They're not as aesthetically appealing (although the spiced rolled thighs that I do in the oven, after crisping the skin in a hot pan, look pretty darn good). The ideal for me is to buy boned thighs with the skin still on, but the deal is usual skin-on-bones-in, or skinless/boneless. Boning out thighs is easy enough with a sharp knife, though.

For things that are a little harder to tell or I don't want to stab/skewer/cut open, I do an extra sacrificial one. Just for diagnostic purposes, you understand. But how will I know if it's seasoned properly if I don't comprehensively taste it?