goose crown

[Nodding scooby]

looking at doing a goose crown in smoker on sunday, lidl doing well cheap at moment. Not tried poultry yet. so what sort of internal temp do i aim for?

[BraaiMeesterWannabe]

I would say 275 to 300 f no water in the pan

[Swindon_Ed]

I would say 275 to 300 f

I think he's talking smoker temp'.

If you're looking for the safe internal meat temp' to aim for, i would cook it to 165f

Be careful with the amount of fat that will come out of the goose as it could cause a grease fire. Just cooking a crown should be ok, but still worth keeping an eye on to be safe.

[Nodding scooby]

Thanks for replies, want to smoke over water bath in wsm. Got a day off on Sunday so fancy trying something different.

[BraaiMeesterWannabe]

Doh, oh yeah....must remember to read the question properly. No wonder I was so sh*t in exams

[Tiny]

Hi most intrigued as to how this will go, but I think the Yeti raises a good point, once the fat starts to render I think you have all the makings of an goose grease remake of the towering inferno.....would def keep it in an pan.

Best of luck
Cheers
Tiny

[Nodding scooby]

hi, did turkey crown in the end. That came out well nice, didnt brine and whacked it straight in with a rub. Took about 4 hours, goose crown was smaller than i thought it would be.

[Scantily]

The breast on a goose is very shallow indeed due to the large breast bone, a whole goose won't feed that many people let alone a crown, and i've never seen a crown for sale.