I've made Molly Stevens' Christmas Goose recipe a few times and it's always turned out fine. This year I opted to pre-order a fresh goose from a local farm for a change. But when I picked it up it was frozen and only 6.7 lbs. I was a little disappointed to be honest but I'm determined to make the best of it. I ordered a 3lb ham to supplement the meat at the meal. I know some guests will prefer the ham so I'm not too worried about not having enough.
The farmer suggested I brine it because since it's a free-range bird it will ensure tender meat. The recipe I use doesn't call for brining. I was hoping to get some advice on this. Should I brine it? I was told that you should only brine fresh turkeys.
Also, her recipe calls for steaming it for 40 minutes and then roasting at 325 for about 2 hours (2.5 hours if stuffed). Do you think I should reduce those times by about 1/3 to 1/2? Ballpark, I mean, of course I will check the goose while it's roasting and pull it out when it's done. I just don't want to steam it for the full 40 minutes and totally dry it out.
If anyone has any advice on this I'd really appreciate it. I don't want to completely screw up Christmas dinner.