I'm thinking of roasting a goose (actually, 2 geese) this year instead of turkey for Thanksgiving. I've done some research online and on my cookbook shelf but am not finding any recipes that are really calling to me - they either seem waaaay too involved (eg, parboil then air dry the goose updide down for 24 hours) or uninspired, flavor-wise). I've never made goose before so I could use some guidance - either with some recommendations for foolproof recipes or general goose-prep techniques or maybe even someone to tell me it isn't worth the hassle.
My local butcher says they need to order the geese by Monday, so I need to decide soon whether to go on this "wild goose chase" or stick with the noble turkey this year.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)