Tips for Basting a Goose

Video Transcript

"Hi, I'm Jennifer Cail. On behalf of Expert Village I'm going to show you how to roast a Christmas goose. Our goose has now been cooking for an additional 20 minutes at 325 degrees. After we lowered it from the original 450 degrees we are going to go in for our second basting. Being mindful of happening the first time we are going to be very careful when opening up the oven door and pulling the goose out just a little bit to have better access. Now we are only going to use the pan juices for basting this time so you want to use either a acrylic or metal baster do not use a plastic baster because it can melt from the heat of the juices. We are going to gently squeeze the juices over the goose if you can you can get some of the fat out from the pan this time. But being mindful that the fact that the grease and the fat are incredibly hot you can just as easily wait until it's time to take the goose out after it's finished cooking. So you just want to make sure that you are getting the drumsticks as well as the breast being careful that you are not splattering anything. Because this is very very hot fat and we are ready to stick it in for another 20 minutes before basting again."