My goose is (gonna be) cooked

Basselope

In response to my daughter's request I am the proud owner of a 12lb. goose that is now residing in my fridge prior to its relocation in my egg on the 25th.[p]Anyway I don't have much a clue as to how to cook this bird. I have heard that they will render a lot of fat over the cooking process. So I'm thinking about 350 indirect, with a good sized drip pan.[p]Anybody got any suggestions? Anyone? Bueller?

Mac in NC

Basselope , Never have I tackled such a bird but I would assume you could roast the same as a turkey. You're right about the fat. Same goes for duck. When I cook fowl, I've learned from the pros that a mist of apple juice sprayed on the bird every hour or so renders a shiny mahogany finish for presentation. I'm sure much more helpful responses are on their way. Just thought I'd share my two cents. Enjoy! Mac

Unknown

Basselope ,
You know the Test kitchens of America program just ran or re-ran their show on cooking a goose a few weeks back here.. I ran across a recipe written by a woman using that method and she explains it very well.. Maybe because I saw the program but I think you will get it easily enough..[p] I will post the link.. I know the Test Kitchens also post the recipes on their site so you could check there too.. [p]Anyway, this looks good and I would like to try it. It would be easily adapted to the egg.[p]
Dylan

Unknown

Q.N.E. tyme,
Sorry..
[ul][li]goose link[/ul]

YB

Basselope ,
One of these recipes might work.
Larry
[ul][li]Goose Recipes[/ul]

Marvin

Basselope ,
I would do it just like I do duck. Pierce the skin into the fat in many places so the fat drips into the drip pan. Season the inside and outside - and under the skin - with salt, pepper, and paprika. Keep the egg at 250-260 with the bird in a V-rack over a drip pan. I usually keep my drip pans on a lower shelf so the rack doesn't have to sit in the pan: either a raised grill with firebricks or over a plate sitter. Cook it until the breast reaches 165. It will take 4-5 hours, but the skin will be crispy and most of the fat rendered away.
Have fun and Happy Holidays.