Help: My goose is to big

[salad]

My Missus went to the butcher yesterday to pick up the goose that I had ordered for xmas, It is clear that I got a bit over excited when placing the order because it is massive and does not fit into our small oven.

The main problem is the length of the bird. I was hoping someone on here may have a good tip on how to decrease the size and still have a bird that roasts OK and comes out looking OK-ish.

My missus was not to impressed when I pulled out my folding bow saw to cut it in half last night

Any tip would be appreciated

 

[resnikov]

If you have a Webber style BBQ you could do it on that maybe, thats what I am using to the roast the bird tomorrow. It works really well and leaves the oven free for important things like roast potatoes.

 

[RJames]

band saw ? haha

 

[effzedess]

+1 for the Weber charcoal bbq. My last three big xmas turkeys were done this way with great results. Brined the birds first for 24 hours to add flavour and moisture.
Num num

 

[v-ness]

Ohh dear

You could try to debone it ( well take the wings and legs off) and have it like turkey crown. That will cut down your cooking time too.

Good Luck
Ness

 

[Mesquite]

Failing the BBQ suggestion take it back to your butcher and ask him to debone it and then tie it into a roll. That or debone it yourself

 

[Tadpole]

Two operations first, De-bone the body roll/stuff and tie the carcass and then cook like you would a turkey crown, remembering to roast the legs separately, once it’s cooked just reassemble so it looks like it should do. Skim off and save the fat for your roast spuds, and make your gravy in the roasting tray, with a glass of good sweet red wine,(or a glass of beer and a large spoonful of cranberry jelly ) and some veg stock.

 

[redneck]

Bone it out and just eat the breast and legs..

 

[EdS]

or turn it through 90 degrees and cook "standing" up.

 

[effzedess]

This thread is making me salivate...

 

[Neumo]

I had a similar thing a few years ago with a large turkey & a girlfriends small oven. We cut the legs & breast off & roasted them in a tin speratly. Debone it if you want it to be presentable for a family Xmass dinner

 

[bilmo-p5]

Good link, Tadpole. Thank you.

 

[Hugo]

I'll swap with a spatchcock chicken with you.
Then after Christmas I can tell you how lovely your bird was.

 

[salad]

Two operations first, De-bone the body roll/stuff and tie the carcass and then cook like you would a turkey crown, remembering to roast the legs separately, once it’s cooked just reassemble so it looks like it should do. Skim off and save the fat for your roast spuds, and make your gravy in the roasting tray, with a glass of good sweet red wine,(or a glass of beer and a large spoonful of cranberry jelly ) and some veg stock.

.

Thanks for the link, he makes it look quite easy umm me wonders if my scandi grind knife will do such a neat Job

 

[Tadpole]

.

Thanks for the link, he makes it look quite easy umm me wonders if my scandi grind knife will do such a neat Job

I use a carbon 760 mora to do mine, many a meat it's sliced diced, prepped served. Go slow and let the knife do the work, and the bird will be sorted in no time.

 

[fred gordon]

This happened to a friend of mine a few years ago. He took the bird along to the local hotel and they cooked it for him.

 

[Sniper]

I had a similar thing a few years ago with a large turkey & a girlfriends small oven. We cut the legs & breast off & roasted them in a tin speratly. Debone it if you want it to be presentable for a family Xmass dinner

If that's what you did to the girlfriend I dread to think what you did to the bird :yikes: :togo:

Ok I'm getting my coat now.

 

[filcon]

Take it to a hotel kitchen and pay the chef a bung.

phil

 

[salad]

Well all sorted and in the oven now, I cut off the legs and wings and it is now stood on its backside upwards in the oven. It seems to be working even if it does look like a scene from wihtnail and I.
My misses has got her gravy making head on and has produced a good stock from the giblets I am on roast spud duty and my 4 month old daughter is looking confused now all I need to do is wait. Oh and finish my umm early morning mulled wine.
Happy xmas to you all and thanks very much for the tips.

PS: Tadpole- I will learn to bone out a bird after watching the link you sent but I think I will first learn on something a bit cheeper like a large chicken. Thanks

 

[Shambling Shaman]

Sounds like you have all under control.