N Nancy J New member Jul 6, 2009 #3 Cook until the thermometer inserted near the bone of the thigh is above 165 degrees. This prevents dangerous bacteria. Coking slowly at a lower temp and basting will improve flavor and tenderness.
Cook until the thermometer inserted near the bone of the thigh is above 165 degrees. This prevents dangerous bacteria. Coking slowly at a lower temp and basting will improve flavor and tenderness.
