Any one else here eat there goose breast around 145? I have always ate my goose breasts at 145. However everyone tells me it needs to be cooked to 160 like chicken? It just seems like everytime I cook it much more than 145 it gets really gamey and taste like $h!t. Just curious what everyone else does?
132~135* if you sous vide them first then hot and fast on the grill. If you are doing sous vide first, then 135~140*; could go to 145* but rememebr the temp will rise 5* when you pull them off a hot grill.
I pull off the grill at 137, rests to just over 140 and is just how I like it!
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