You are reading a single comment by @Tenderloin and its replies.
Click here to read the full conversation.
Tenderloin-
If its a smaller bird and possibly room temp to start, that could be a long time. Oven could also be 250c and the user doesn't realise. Its a risk with home cooking
-
It was indeed, there's potential for the in laws oven to be hotter than the dials indicate but everything else cooked to their expected timings.
3c70
Saffronspokes
Raymond was 230c for 30 mins then 150c for 35 mins or until the Goose was 55c. When I checked it after 30 mins ours was already over 70c.
It was by no means ruined and still tasty but was annoying given how far off the timings seemed to be. Ours was a pretty small bird and not a super meaty crown so maybe that played a role.