\u00a9 2021 wikiHow, Inc. All rights reserved. Your goose breasts will be done when they've hit an internal temperature of 150 - 155 degrees. It has more flavor than the store brands) Slice the goose breast in 1/2 thick slices across the grain. Bacon-wrapped grilled goose is always a hit! This will make crispy skin that's delicious to eat. https://www.jonesdairyfarm.com/.../dinner/bacon-wrapped-wild-goose-breasts Before I start I prod the goose skin all over the breast and legs. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer. Obviously, the first thing you'll need is a smoker. There are tons of different options available on the market for a range of different prices; they typically cost several hundred dollars but can often reach prices of over $1,000. When all was said and done, I set out to find how to make the best, smoked goose breast: the right way. For the most tender bites, slice across the grain. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe It's also super simple. Its meat has a darker color, which makes it slightly richer in flavor too. So I've been looking all over the web and for the life of me I can't figure out what temperature I need to cook my goose to. Play around with seasoning the pan-roasted goose breasts. Don’t forget to use a digital thermometer. ... Keep checking the internal temperature at the thickest part of the goose … Keep in mind that they won't be finished cooking at this point. Transfer the grilled goose breasts to a cutting board and cover them loosely with aluminum foil. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. If the bacon is cooking too fast, move the goose breasts to a cooler spot on the grill. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. To give the goose a smoky flavor, marinate the breasts, wrap them in bacon, and toss them on the grill. Once the temperature of the breast is reading between 130 to 140 F, take the goose out and carve off the breasts… After your goose breasts have been washed and patted dry, you should apply your Extra Virgin Olive Oil and SPOG combination. This Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Here's What You'll Need For This Smoked Goose Breast Recipe, Step Two: Prepare the Goose Breasts for Smoking. Place a deep roasting pan under the goose to catch the fat as it drips. The longer the goose breasts marinate, the more flavorful they'll be. Looking for a quick and delicious way to serve up your harvest? The brine introduces extra salt into the meat, which will help the goose breast from drying out as it cooks. Historically speaking, a goose was always the traditional Christmas dinner meat. If you don't, you can always use a smoker box to get that smoky flavor. Your goose breasts will be done when they've hit an internal temperature of 150 - 155 degrees. This ideal internal temperature applies to any part of the goose that you cook as well. If it hasn't reached the proper temperature, you can finish it up in the oven for a few minutes and then check it again. !/#20, consider supporting our work with a contribution to wikiHow. Mind the wood chips choice as it'll add a smoky flavor to your dish. 3. Smoked Canada Goose breast is at the top of my list on how to cook these. Place thawed or fresh duck or goose parts in a resealable bag or tub. They'll last in the refrigerator for approximately ten days or one year if they're sealed well and frozen. After you've got the ingredients combines, let your goose breast halves soak in them for the allotted five hour time period and find something fun to do while you wait. Although you can serve the goose breasts medium-rare, the USDA recommends cooking the goose breasts until they reach an internal temperature of 165 °F (74 °C) with an instant-read meat thermometer. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Smoking goose breast isn't all that difficult as long as you're confident and know the science behind it. After the birds are brined, rinse and pat them dry. This was a good trial run for me, and I know I'll be replicating this (in more significant quantities) for my family during the holidays. If you'd like to cook it on HIGH, begin checking the goose after it's cooked for 4 hours. If it isn't, stick it in the oven to finish it up. This one is pretty straightforward. Place the goose in the oven and roast for two hours forty-five minutes. Make sure that you only gently pat the meat dry, as pressing into the meat could remove moisture that should rather be kept inside. % of people told us that this article helped them. After five hours of soaking in cold water has passed, take the goose breasts out, wash them, and pat them dry. If you want a stronger barbecue flavor, leave out the pineapple and green pepper. Next, you'll need the ingredients necessary for the brine. Drain the fat off, check the temp, and let rest if it has reached 375 degrees on the meat thermometer in the breast and thickest part of the leg. Bigger than the store brands grilled goose breast temperature slice the goose breasts from the brine Extra! Is around 350 °F ( 74 °C ) wish, for a one-pan,. 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