Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Roasting a goose -- the best internal temperature


Recommended Posts

Posted

I'll be roasting an eight-pound goose (local, free-range, etc.) for a New Year's Eve dinner, probably using this recipe, also brining the bird using this recipe. The USDA recommends an internal temperature of 165°F (~75°C). Their recommendations often are of the most-sincerely-dead variety, so I'm wondering if that's an OK temperature. Thoughts?

Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged.  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

When a clown moves into a palace, he does not become a king. The palace becomes a circus. -Elizabeth Bangs, writer

Posted

if i'm roasting duck or turkey, i cook to 161 internal temp (with a brine).

can't see why goose would be different.

expect TONS of goose fat to be rendered (which i would strain and freeze for future use).

Posted

Personally I don't bother with temperature for goose and duck (we just ate a 14lber last night, goose that is, not duck). Just roast until done. Which is when the leg wiggles loosely. but I suspect for yours it will be about 1.5 - 2 hours depending on roasting temp. Rest for a long time.

The reason I don't bother with taking the temp of a goose or a duck is two fold, roasting them is a little more forgiving than other poultry, and it's just hard. With a chicken or a turkey it's easy, but it's difficult to ensure you get a representative temperature with a goose. To get a good spot in the flesh to sample the temperature is hard since it's very narrow flesh.

×
×
  • Create New...