YOU SAID:

Continue roasting, basting every 30 to 45 minutes with the juices on the bottom of the pan, until internal meat temperature reaches 165° or until the juices run clear when you cut between the leg and thigh, about 3 to 4 hours.

INTO JAPANESE

肉の内部温度が165°に達するまで、または脚と太ももの間を切るとジュースがきれいになるまで、30〜45分ごとに鍋の底にジュースを当てて、30〜45分ごとにローストを続けます。

BACK INTO ENGLISH

Continue roasting every 30-45 minutes, applying the juice to the bottom of the pan every 30-45 minutes until the internal temperature of the meat reaches 165 °, or until the juice is clean when cutting between the legs and thighs.

INTO JAPANESE

肉の内温が165°に達するまで、または脚と太ももの間を切るときにジュースがきれいになるまで、30〜45分ごとにジュースを鍋の底に塗布し、30〜45分ごとに焙煎を続けます。

BACK INTO ENGLISH

Apply the juice to the bottom of the pan every 30-45 minutes and continue roasting every 30-45 minutes until the inner temperature of the meat reaches 165 ° or until the juice is clean when cutting between the legs and thighs.

INTO JAPANESE

30〜45分ごとにジュースを鍋の底に塗布し、肉の内温が165°に達するまで、または脚と太ももの間を切るときにジュースがきれいになるまで、30〜45分ごとに焙煎を続けます。

BACK INTO ENGLISH

Apply the juice to the bottom of the pan every 30-45 minutes and continue roasting every 30-45 minutes until the internal temperature of the meat reaches 165 °, or until the juice is clean when cutting between the legs and thighs.

INTO JAPANESE

30〜45分ごとにジュースを鍋の底に塗り、肉の内温が165°に達するまで、または脚と太ももの間を切るときにジュースがきれいになるまで、30〜45分ごとに焙煎を続けます。

BACK INTO ENGLISH

Apply the juice to the bottom of the pan every 30-45 minutes and continue roasting every 30-45 minutes until the inner temperature of the meat reaches 165°, or until the juice is clean when cutting between the legs and thighs.

INTO JAPANESE

30〜45分ごとにジュースを鍋の底に塗り、肉の内温が165°に達するまで、または脚と太ももの間を切るときにジュースがきれいになるまで、30〜45分ごとに焙煎を続けます。

BACK INTO ENGLISH

Apply the juice to the bottom of the pan every 30-45 minutes and continue roasting every 30-45 minutes until the inner temperature of the meat reaches 165°, or until the juice is clean when cutting between the legs and thighs.