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Roasting a goose -- the best internal temperature

Alex

By Alex
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Alex

Alex

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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?

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mtigges

mtigges

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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.

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