Quote Originally Posted by WES View Post
I'm doing goose this year as the cretinous in-laws only arrive for leftovers and ham on Boxing Day.

I'v chosen a Ray White recipe as the starting point. Legs in for 2 1/2 hours, breast for 1 hour. Sounds wonderful.

And bread stuffing cooked separately as only a mad man stuffs the bird itself. With goose stock made from the neck and innards, date, apple and cranberry. And home made foie gras chunks scattered around. All roast vegetables in goose fat.

I may never make turkey again.
That's too long for the legs. They don't need it and they go tough.

I tell you this on the back of having cooked goose every year for 16 years now.