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By *igeiaWoman
over a year ago
Bristol |
Do you have a skewer to hand? Are your juices clear when you poke it? If so, you might be ready. Slice into the meat nearest the bone and see if it's pink though; if it is then it needs a bit longer.
(By the way I was a veggie for years and have never roasted meat in my life so I might be totally wrong on all the above advice)
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By (user no longer on site)
over a year ago
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"Because I threw the packaging away before I read the cooking instructions 
It looks done. 10 more minutes in the oven maybe  "
Quick stab with a knife at its thickest. Juices run clear its ready |
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"Because I threw the packaging away before I read the cooking instructions
It looks done. 10 more minutes in the oven maybe
Quick stab with a knife at its thickest. Juices run clear its ready "
This man is an expert! |
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"Do you have a skewer to hand? Are your juices clear when you poke it? If so, you might be ready. Slice into the meat nearest the bone and see if it's pink though; if it is then it needs a bit longer.
(By the way I was a veggie for years and have never roasted meat in my life so I might be totally wrong on all the above advice)
"
You're right too |
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By (user no longer on site)
over a year ago
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I've often found fat birds take a bit longer to cook.
But if you poke 'em around the top of the thigh you will find juices running clear.
If you poke a bit harder sometimes they squirt out. If the legs have turned to jelly....then you know they are over done! |
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By *eesideMan
over a year ago
margate sumwear by the sea |
Do you have a probe ?
If yes prob it and see if its over 75c in the midall if not Mor time cooking.
If you don't have a probe cut a leg off to check as the leg joint is a cold spot and takes longer to cook. |
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