View Single Post
Old 11-19-2012, 05:30 PM   #3
somebody shut me the fark up.
buccaneer's Avatar
Join Date: 10-23-10
Location: The Never Never.

Keep the temp low, try to time it so it takes 4 hours to get to 165f.
It's about 70 mins per kilo.
We use wet muslin cloth and wrap it for the first 1.5 hrs.

Oh, and whoever eats goose, especially roast goose, will be at you to do it instead of turkey next year.
Hold my dang beer...
buccaneer is offline   Reply With Quote

Thanks from:--->