How to Remove a Cooked Goose from the Oven

Video Transcript

"Hi, I'm Jennifer Cail. On behalf of Expert Village I'm going to show you how to roast a christmas goose. It looks like our goose is about ready to be taken out of the oven. First we are going to take it's temperature to make sure that it is cooked all the way through. So we are just going to stick the thermometer into we can stick it right into the breast meat making sure not to hit the bone. We are going to let the thermometer take the temperature you want the goose to be about 175 degrees when the thermometer is placed into a thicker area of meat. Now because this is a goose it doesn't have nearly as much meat on the bone as a turkey would or a chicken. So a lot of it is going to thinner areas and you want to make sure to get that thermometer into a thicker area. The thermometer will take a few moments to register so I already taken it's temperature we know that it is done so I'm going to carefully remove it from the oven. Be careful of any splattering juices because they are incredibly hot and they will burn and we are going to leave the goose out to cool down a bit. You want to cool down at least half an hour before carving and we also need to let the juices cool down just a little bit before we start making our gravy."