Turkey or Goose first?

[sandybeaches74]

I've bought a Turkey and a goose this year as I read goose is a bit special! I've never had it before so excited to try it. To keep everyone happy I also have a Turkey but only have a single oven, so I'll need to cook one of the birds first. Does anyone have any advice on the order? Does goose need to rest more than Turkey or vice versa?

That's sounds like quite a job!
How many are eating?
I love goose but be prepared to manage the fat as it cooks.

Hmmm we aren't eating until 4 so I was hoping I'd have time! Also bought a Turkey crown so should be easier - she says! . Any advice on cooking the goose @GrimDamnFanjo?

@sandybeaches74

Hmmm we aren't eating until 4 so I was hoping I'd have time! Also bought a Turkey crown so should be easier - she says! . Any advice on cooking the goose *@GrimDamnFanjo*?

I think I had it balanced on a metal grill in the roaster and then kept siphoning off the fat - you'll be able to make great roasties!

If you calculate the cooking time you should be ok but it seems like a real faff! Why not just do the goose?

It would depend on the weight of the bird tbh. As a previous poster said you have to drain the goose fat.

Make sure you drain the goose fat often. It produces loads more than you think.

Goose is wonderful and if i were you i would just cook that. You will need to start very early so if you insist on doing both, do the turkey first and then the goose last because it needs more attention.

Sorry posted too soon. You need to prick the goose all over too and remove the fat from the inside. I cook mine on a wire rack after stuffing with orange and onion.

My mother used to prick the goose then pour boiling water over it, I have no idea why she did that although I still do it and I take the legs off before cooking (a tip my mum also gave me).

I’d personally only do one bird if you only have one oven but if you choose to do 2 cook the larger one first and then wrap well with tinfoil with a few dish towels over the top to rest while the other is cooking.

boiling water over the goose before cooking helps draw off the fat @sandybeaches74 but you must prick the goose first though all over. Then pick up the goose and place on a wire rack placed in a roasting tray before putting in the oven. This is to catch all the fat.

Be prepared for draining off loads of fat regularly as it is a very oily bird whereas turkey is a dry bird.

sounds fab.

I actually start goose off the day before, Beijing duck style, by steaming it for 40 minutes or so. Draws off some off the fat (which is then kept for further use), cuts down on cooking time Christmas day and also makes the skin a lot crisper when roasting. It'll still be quite nourishing- don't really see the point of the added turkey tbh.

As people say, make sure you prick the fat, especially the big pockets under the wings (if you look, they're obvious).

Don't overcook it.

Don't try to carve thin slices like a turkey. Cut each breast off whole (go in at the ridge in the middle, then follow the ribcage) then cut into chunks.

Apple sauce goes brilliantly with goose! Just cut up a few cooking apples, add a bit of juice for liquid and sweetness, and cook down either in the microwave or on the hob.

Thank you all for your advice, I shall pop out today for a deeper roasting pan!

Cook the turkey first and wrap in foil and blanket to keep warm and moist. Best way for turkey

Cook the turkey first; it’s bigger so will keep better.

Goose is delicious but you’ll need to remove it from the oven once or twice during cooking to drain the fat, make sure you sit in on a trivet inside the roasting pan, and be aware it doesn’t give as much meat as you’d think because it has a huge internal cavity.