Goose In A Turkey Fryer: A Tasty Treat?

While it is more common to cook a turkey in an air fryer for the holidays, you can also cook a goose in a turkey fryer. Goose meat is much drier than turkey and requires longer cooking times. Goose has a lot more fat than chicken or turkey, and the meat itself is lean. When cooking a goose, it is important to note that the legs need to be cooked for longer than the breast, so keeping the temperature low is recommended.

Can you cook a goose in a turkey fryer?

Goose cooking tips

Goose has a reputation for being tricky to cook, but the rich, flavorful meat and unique fat make it worth the effort. Here are some tips to help you cook a goose, including how to use a turkey fryer.

Choosing a Goose

Goose is all dark meat with an intense flavor often compared to beef. The younger and smaller the goose, the better it tastes. A good size is eight to 12 pounds. Larger, older birds can be tough.

Preparing the Goose

Unlike turkey and chicken, goose can be served slightly pink. However, the legs need to be cooked for longer than the breast, so keep the temperature low. The goose's high fat content can make for tricky cooking, but it also results in crispier skin and moister meat. There are two large lobes of fat at the cavity opening that should be removed before cooking and can be rendered down for frying or roasting. Prick the skin all over, taking care not to pierce the meat, to give the remaining fat an escape route. Some cooks recommend blanching the goose in boiling water for a minute and then drying it in the refrigerator for a day or two.

Stuffing and Seasoning

You can roast a goose without stuffing, but if you choose to stuff it, a traditional German-Jewish recipe includes apples, red cabbage, and chestnuts. You can also stuff the goose with an onion, orange, and bay. Rub the goose all over with oil and season generously with salt.

Cooking the Goose

When cooking a goose in a turkey fryer, heat the oil to 350°F for a small bird under 13 lbs or 325°F for larger birds. Cook small birds for 3 minutes per pound and larger birds for 3 1/2 minutes per pound. Check the internal temperature in the last 10 minutes to avoid overcooking. The goose is done when the internal temperature reaches 165°F in the middle of the breast.

If you're roasting the goose in an oven, sit the goose on a rack in a large roasting tin and tightly cover it with foil. Cook for 1 hour and 30 minutes. Remove the foil and roast for another hour. Take the goose out of the oven, remove the foil, and use oven gloves to lift the goose out of the roasting tin. Pour the fat from the tin into a bowl and set it aside. Put the goose back in the tin and roast for another 15-20 minutes to brown the skin. Transfer the goose to a board or platter and let it rest, uncovered, in a warm place for 30 minutes.

Turkey fryer setup

Firstly, ensure that your turkey is completely thawed. A frozen turkey can explode in the fryer. It can take a few days in the fridge to thaw a frozen turkey, about a day per 5 pounds. Next, remove the neck and giblets from the inside of the bird. You can keep the neck flap and fry it, or use the neck and giblets for gravy. Clear all the cavities and remove any plastic pieces. Tuck the neck flap inside so you don't have a pocket of air or fluid, which can react with the oil.

Now, you can season the turkey. Remove the turkey from its packaging and pat it dry with paper towels. Season the turkey generously with salt, pepper, garlic powder, onion powder, paprika, and any other seasonings or herbs that you prefer. Rub the seasonings all over the bird, making sure to get into all the nooks and crannies for maximum flavor.

Next, prepare the fryer. Attach the propane tank, ensuring it doesn't sit too close to the fryer. Check that the container is centred over the burner, then fill it with enough peanut oil to cover the turkey entirely. Attach a thermometer to the side of the fryer so that a few inches are submerged in the oil. Turn the regulator control valve to the off position, and turn the timer knob clockwise as far as it will go. Slowly open the valve on your propane tank to open the gas supply. Keep your face and body away from the top of the cooker stand. Light a fireplace match or a long-stemmed lighter and place it over the burner. Press and hold the safety valve button while slowly opening the regulator control valve to release the gas and ignite the burner. Once the burner is lit, keep holding the safety valve for 10-15 seconds.

Allow the oil to heat until the thermometer reads 325 ºF (162 ºC). You can heat the oil to closer to 400 ºF to accommodate for the drop in temperature when the turkey is added, but be aware that this exceeds the temperature regulator on some turkey fryers. Never leave the fryer unattended during use. Once the oil reaches 325 ºF, you’re at the right temperature to fry. While the oil is heating, you can prepare the turkey for frying. Lower the turkey into the empty fryer and fill the container with enough water to cover the bird. Remove the turkey and mark the water level to know how much peanut oil you need. Empty the water, dry the container, and dry the turkey. If you are using a marinade, inject it into the thicker areas of meat like the breasts and thighs.

Now, slowly lower the turkey into the oil. Be careful during this step as it is easy for the oil to overflow. With your turkey hanging or in a basket, lower it in very slowly, allowing the moisture to fry off inch by inch. The oil will bubble a lot and lowering the turkey too fast can cause it to overflow. Direct any cavities away from you to avoid a fountain of bubbling oil. Once the turkey is in the fryer, make sure the temperature is set to 350 ºF. The temperature will dip when you add the turkey but should then rise. Keep an eye on the bird and maintain the oil temperature at 350 ºF. As a general rule of thumb, cook the turkey for about 20 minutes per pound. For example, a 12-pound turkey will take approximately 4 hours. Check the turkey’s internal temperature to ensure that it is cooked through. Carefully remove it from the fryer using oven mitts or tongs and insert a meat thermometer into the thickest part of the thigh, making sure that it does not touch the bone. If the turkey has not reached the desired temperature, place it back in the fryer and cook in 10-15 minute intervals until it reaches 165 ºF (74 ºC).

Turkey cooking times

Oven-Roasted Turkey:

If you are roasting a whole turkey in the oven, the general rule is to plan for 13 minutes of roasting time per pound of unstuffed turkey and 15 minutes per pound for stuffed turkey. For example, a 12-15 pound turkey will take between 2 1/2 and 4 hours to cook.

It is recommended to preheat your oven to 450°F and then drop the temperature to 325°F-350°F after putting the turkey in the oven. The turkey should be placed breast-side up on a flat rack in a shallow roasting pan. You can brush or spray the skin with vegetable or cooking oil for a better appearance.

The turkey is cooked when it reaches a minimum internal temperature of 165°F in the thickest part of the thigh, without touching the bone. It is recommended to use a meat thermometer to check the temperature. After roasting, let the turkey rest for at least 30 minutes before carving to allow the juices to redistribute.

Air-Fried Turkey:

If you are cooking a turkey in an air fryer, the general rule is to cook the turkey for about 20 minutes per pound. For example, a 12-pound turkey would cook for approximately 4 hours.

Preheat your air fryer to 375°F (190°C) and line the bottom of the fryer basket with aluminum foil to catch any drippings. Season the turkey with salt, pepper, garlic powder, onion powder, paprika, and any other desired seasonings. Place the seasoned turkey breast-side up into the air fryer basket, ensuring it fits comfortably.

Check the turkey's internal temperature by inserting a meat thermometer into the thickest part of the thigh, without touching the bone. The turkey is cooked when it reaches an internal temperature of 165°F (74°C). Let the turkey rest for at least 15-20 minutes before carving to allow the juices to redistribute.

Deep-Fried Turkey:

Deep-frying a turkey involves heating oil to a certain temperature based on the size of the bird. For small birds under 13 lbs, heat the oil to 350 degrees Fahrenheit, and for larger birds, heat the oil to 325 degrees Fahrenheit. Cook small birds for 3 minutes per pound and larger birds for 3.5 minutes per pound.

Use a meat thermometer to check the internal temperature during the last 10 minutes of cooking to avoid overcooking. The turkey is cooked when it reaches an internal temperature of 165°F in the middle of the breast.

Please note that the cooking times provided are estimates, and the actual time may vary depending on the specific circumstances. Always refer to a reliable meat thermometer to determine if your turkey is cooked properly.

Goose vs turkey

Goose and turkey are both popular choices for a holiday feast, but there are some key differences to consider when deciding which bird to cook.

For one, goose has a higher fat content than turkey, which can make it trickier to cook but also results in crispier skin and moister meat. Goose is also a smaller bird than turkey, so it may not feed as many people. In addition, goose meat is darker and has a more intense flavor, often compared to beef rather than chicken.

When it comes to cooking methods, both goose and turkey can be roasted in an oven, but there are some differences in the preparation and cooking time. Goose, for example, can be served slightly pink, while turkey should be cooked until the meat is opaque white. The legs of a goose also need to be cooked longer than the breast, so it can be challenging to get both parts of the bird cooked perfectly. Some people suggest slow cooking the legs and then quick-roasting the breast to achieve the desired doneness for each.

Another option for cooking either bird is to use a turkey fryer or air fryer. When frying a goose, it is important to get the oil very hot to achieve a good bark on the skin, and to cook it by temperature rather than time. Turkey can also be cooked in an air fryer, which produces a moist and flavorful bird. The cooking time for turkey in an air fryer is generally about 20 minutes per pound.

Finally, goose and turkey can be combined in dishes such as meatballs, where the addition of goose meat adds extra flavor and moisture.

In conclusion, both goose and turkey have their advantages and disadvantages when it comes to taste, cooking methods, and availability. Ultimately, the decision of which bird to cook may come down to personal preference and the desired level of culinary adventure.

Goose meat alternatives

While goose meat can be cooked in a turkey fryer, it is not a popular option due to the meat's tendency to become dry and chewy. If you are looking for alternatives to goose meat, there are several options to consider:

Turkey

Turkey is a traditional choice for holiday meals and can be cooked in a similar manner to goose. It can be roasted in an oven or cooked in an air fryer, resulting in a moist and flavorful bird. Turkey is a good source of protein and contains essential nutrients like niacin, vitamin B6, and selenium.

Chicken

Chicken is a versatile and readily available alternative to goose meat. It has a milder flavor and can be prepared in a variety of ways, including baking, frying, grilling, or roasting. Chicken is also a good source of lean protein and contains essential vitamins and minerals.

Duck

Duck meat is similar to goose meat in terms of flavor and texture but tends to be richer and more succulent. Duck can be cooked using similar methods to chicken and is often roasted or pan-fried. The breast meat is leaner, while the legs and thighs are darker and contain more fat, resulting in a more intense flavor.

Embdens

If you are specifically looking for an alternative goose breed, Embdens are noted for their meat production. They have thick, heavy breasts, and the meat is said to be comparable to beef. They grow quickly and can reach a substantial size, making them a good option for those seeking a larger bird.

Other Game Meats

For those who enjoy the gaminess of goose meat, other game birds like pheasant, quail, or partridge can be good alternatives. These meats often have a richer, more intense flavor and can be prepared in similar ways to chicken or duck.

Each of these alternatives can be prepared using various cooking methods and seasoned to enhance their unique flavors. Whether you choose to roast, fry, grill, or bake, these options provide a range of flavors and textures to suit different preferences and culinary techniques.

Frequently asked questions