Christmas Goose

[Brisketeer]

Happy Holidays everyone! Roasting my first goose this year! Quick question... I’ll be taking it to a family members house... how long can I keep it in a faux or real cambro without sacrificing quality and juice? Thanks so much!!

jason

[Murdy]

We've made a lot of goose over the years, actually, my Grandmother did, not me so much. I do remember her getting it done fairly early in the day and then letting it rest in the oven, with the oven off I think, for a while (hour, maybe a couple), I also remember her making it in advance and taking it to her sisters, wrapping the roaster in bath towels (we hadn't heard of a faux cambro back then), which must have been at least an hour and probably more. The goose never seemed to suffer. I am going from memory here, and it's been a while, so take that for what it's worth.

Goose is a juicier bird than a turkey, and I can't see the meat being adversely affected. The only thing I'd be concerned about is the skin getting soggy. One of the few times I did it myself, I used a technique used for Peking Duck. The day before, I got a large pot of water boiling. I dunked the goose in there for a minute (had to do the front and back separately, as I didn't have a big enough pot), and put it back in the refrigerator over night. That sucked a lot of fat over the skin, and it came out quite crispy. I haven't done a goose for a few years.

[Dewesq55]

Cooking a goose for Christmas is on my culinary bucket list. Let us know how it turns out, Brisketeer

[Troutman]

Keeping it in a faux cambro for a couple of hours won't hurt a thing meat wise. What may suffer, as someone said, is the crispiness of the skin. If that really doesn't matter you should be fine.

[Brisketeer]

Awesome feedback, y’all! Will be slicing thin so don’t anticipate any crispness complaints. Many thanks!