Deep Fried Thansgiving Goose

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Deep Fried Thansgiving Goose

Postby ackbizzle » Fri Nov 07, 2014 10:47 am

so i am having a big thanksgiving this year and was thinking why not deep fry a goose. fired a few turkeys but not sure if there are any diffrences between goose and turkey. any tips would be great and ofcourse winning brines and injections. thanks
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Re: Deep Fried Thansgiving Goose

Postby endofadirtroad » Sat Nov 08, 2014 8:39 am

This sounds good, will be awaiting some helpful replies too
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Re: Deep Fried Thansgiving Goose

Postby apexhunter » Tue Nov 11, 2014 9:53 am

Brining is not a bad thing to do as the seasoning is absorbed throughout the meat. With frying (turkeys and whole chickens) the downfall I have experienced many times is that the water in the injection solution is immediately cooked out of the bird and it burns in the oil. This does nothing but cause the oil to turn black and adds very little if any flavor to the meat so I have ceased injecting anything I am frying.

One thing to be careful with a goose would be the lack of internal fat and the ease of drying the meat into leather should you cook it too long so a mid-cooking temperature check on the internal meat would definitely be in order. I've thought about doing a trash can duck or goose instead of turkey (google "trash can turkey" to see what I'm referring to if you aren't familiar with it) as it is a modified/intense version of oven roasting where injections and rubs stay in or on the bird. Good luck and let us know how it comes out.
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