this works. I did a LOT of research first. here's my notes: a. did not use calvados as cheapest bottle i could find was $40. thought about subbing apple juice, but decided to not use anything at all. b. used mixture of apples. granny smiths not recommended (surprisingly) as they did not hold up well to being fried. fujis better, oddly enough. very tasty. c. meat thermometer a must. took 4 hours to cook at 400 deg. used a single layer of foil to wrap bird, not fully, just like a taco shell lengthwise. edges exposed a little, tried to cover it up with a second smaller patch sheet. came out fine. important: uncover for last 20-30 minutes of cooking to brown skin. important: leave bird in oven for 20 min after hitting 180deg at thigh center with door open so juices recirculate and gets really tasty. d. meat came out TENDER and very nice. all gone in 20 minutes and used 11.6lb bird (suggested is 8-12, no more because bird will be too old and tough. e. HIGHLY suggested to use a pan with rack. i didnt have one so i had to gingerly move the bird out with bamboo spoons to a wok, then pour the 400deg oil out into glass jars, then move bird back in... if i had a rack i could have just lifted the bird out. don't burn yourself! f. enjoy the goose. it was an amazing hit. $60 frozen at store, UNEVISERCATED is best.
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this works. I did a LOT of research first. here's my notes: a. did not use calvados as...