[blackdog]

Just cook it until it floats. When you first put it in you will see it sinks to the bottom. When it bobs like a cork, it is done. I like to add a bunch of jalepeno's to the caldron as well to impart that zip to the flavor of the bird. This year we are doing a goose, then cold smoking it for a few hours after frying. I've been feeding the damn goose since May. I am REALLY looking forward to thanksgiving!

[NotJustAnotherPrettyFace]

I've been feeding the damn goose since May. I am REALLY looking forward to thanksgiving!

LOL! You should see all the geese around here in suburban Chicago, who have decided that it's not worth the effort to fly south any more when they have a cushy life living around the retention "ponds" here these days. The only time they left over the last several years was when we got 40" of snow in about 3 weeks.