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Old 01-16-2010, 08:38 PM   #11
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Originally Posted by oldrustycars View Post
I didn't hit the bone, but I bet it wasn't thawed all the way. When I took it out of the fridge it was still a bit stiff, I thawed it in water. I bet not all the way.
I got the impression from your OP that you used a thermometer to verify the cooked temperature. Did you?

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Old 01-16-2010, 11:47 PM   #12
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Yes, I use an instant read digital thermometer for all meats. In this case, the meat in the thigh read 188, and it had been in the oven over an hour at 350, which should have been fine. I feel my problem was it had been frozen solid, then defrosted in the fridge for two days. It wasn't completely thawed, so I thawed it the rest of the way, or so I thought, in water. I'm guessing it was still frozen in the bones. When I cut the leg from the thigh, blood ran out. The meat was cooked, no pink.

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