Brining a Goose?

Wrench said:

I still haven't tried to brine anything. But I am curious, has anyone ever brined a goose
before roasting? What was the recipe, and for how long should I brine? I have a 12 pound
goose that I plan on roasting on the 25. Is there enough time left for me to accomplish this?
TIA

I'm doing a 12 pounder and I just put it into the brine. Yes, brining a goose improves it the same
way it does other poultry.

There's time left. 12 hours will help, 24 is even better for a bird that size.

Have you done a goose before? Be ready for copious amounts of fat to render off. Put some water in
the bottom of your roasting pan. It cuts down on the smoke and splatter.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

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Quoted message said:

Wrench said:

I still haven't tried to brine anything. But I am curious, has anyone ever brined a goose
before roasting? What was the recipe, and for how long should I brine? I have a 12 pound
goose that I plan on roasting on the 25. Is there enough time left for me to accomplish
this? TIA

I'm doing a 12 pounder and I just put it into the brine. Yes, brining a goose improves it the same
way it does other poultry.

There's time left. 12 hours will help, 24 is even better for a bird that size.

Have you done a goose before? Be ready for copious amounts of fat to render off. Put some water in
the bottom of your roasting pan. It cuts down on the smoke and splatter.

amen, and keep the fat, or at least some of it. It's very tasty.

Jack Goosestep