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Hi everyone,
I'm cooking goose for the first time. Normally for poultry I use the temperature-time chart and just make sure it stays near 150 while resting, but that chart specifies chicken and turkey. I know goose is usually safe at lower temperatures than chicken/turkey, but since I'm going to be feeding my elderly grandmother I'd rather be on the safe side - will 150 be all right? Or conversely will that make it inedibly overdone? Is well-done goose as awful as e.g. well-done steak?
NB: the goose will be spatchcocked.
Thank you!
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