Goose breast internal temp

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Goose breast internal temp

Postby wtrfwl havoc » Mon Dec 26, 2016 11:21 am

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?
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Re: Goose breast internal temp

Postby Indaswamp » Tue Dec 27, 2016 7:29 pm

Sous Vide the goose breasts to 135*....

http://www.amazingfoodmadeeasy.com/info/what-is-sous-vide-cooking
the long cooking time will pasteurize the meat making it safe to eat. It will also be amazingly tender with minimal gamey flavor.
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Re: Goose breast internal temp

Postby AvianAddict » Thu Jan 12, 2017 5:19 pm

I eat my goose medium rare like steak!


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Re: Goose breast internal temp

Postby gcs » Wed Sep 13, 2017 6:54 am

140 145
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Re: Goose breast internal temp

Postby Indaswamp » Wed Sep 13, 2017 2:30 pm

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.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Goose breast internal temp

Postby Indaswamp » Wed Sep 13, 2017 2:32 pm

No need to cook to 160*F, believe it or not, waterfowl are cleaner than poultry raised in a coop. Close quarters breeds disease.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Goose breast internal temp

Postby BBK » Mon Oct 30, 2017 7:20 pm

I pull off the grill at 137, rests to just over 140 and is just how I like it!
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