Testing for Doneness

To check that the bird is thoroughly cooked, ideally use a meat thermometer in the thickest portion of the thigh, behind the knee joint next to the body. It should read 70-72°C (158-160°F). Alternatively, pierce with a skewer and check that the juices run clear. If any tinge of pink shows, return to the oven and check AGAin after 20 minutes. A further check is to "shake hands" with the legs - they should be easy to wiggle in their sockets and the thickest portion of the drumsticks should feel tender when pressed.