# \#fowl **URL:** https://community.anovaculinary.com/tag/fowl/11.md [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) --- ## [Sous Vide a Whole Goose](https://community.anovaculinary.com/t/sous-vide-a-whole-goose/2925)
**Author:** [@CharlieR](https://community.anovaculinary.com/u/CharlieR)\ **Replies:** 9\ **Last updated:** [December 27, 2023, 2:54pm UTC](https://community.anovaculinary.com/t/sous-vide-a-whole-goose/2925 "2023-12-27T14:54:14Z")
Hi: This is my first time on this board. Below is how I cook my Goose for Christmas. What I need to know is if I can sous vide the goose getting the same flavours and without it being greasy. I have to cook t… --- ## [Turkey Breast](https://community.anovaculinary.com/t/turkey-breast/130)
**Author:** [@gcollette](https://community.anovaculinary.com/u/gcollette)\ **Replies:** 7\ **Last updated:** [October 9, 2019, 1:55pm UTC](https://community.anovaculinary.com/t/turkey-breast/130 "2019-10-09T13:55:32Z")
I want to sous vide my turkey breast this year. My concern is the thickness of the breast. Looking at most of the cooking times and temperatures, they recommend around 145 for about 2.5-3 hours, but this is for a 2 inc… --- ## [Wild Pigeon breast](https://community.anovaculinary.com/t/wild-pigeon-breast/2904)
**Author:** [@Anakin](https://community.anovaculinary.com/u/Anakin)\ **Replies:** 2\ **Last updated:** [December 10, 2016, 4:14pm UTC](https://community.anovaculinary.com/t/wild-pigeon-breast/2904 "2016-12-10T16:14:19Z")
In the anova for 75 minutes at 52°C/125,6 F, this is bleu chaud (like pigeon meant to be), every further step, add 4°C, \[image\]\[image\] --- ## [Quail breasts and legs](https://community.anovaculinary.com/t/quail-breasts-and-legs/1238)
**Author:** [@pvdj446](https://community.anovaculinary.com/u/pvdj446)\ **Replies:** 2\ **Last updated:** [November 26, 2016, 7:46pm UTC](https://community.anovaculinary.com/t/quail-breasts-and-legs/1238 "2016-11-26T19:46:07Z")
Im going to try quail legs and breast with my anova. Since these are pretty small I presume that the time in the water wouldn't be that long. Anyonehas any idea or experience with those? Thx in advance Peter --- ## [Hardest duck leg ever - what should I NEVER do again?](https://community.anovaculinary.com/t/hardest-duck-leg-ever-what-should-i-never-do-again/686)
**Author:** [@Pippi](https://community.anovaculinary.com/u/Pippi)\ **Replies:** 1\ **Last updated:** [January 19, 2016, 4:24pm UTC](https://community.anovaculinary.com/t/hardest-duck-leg-ever-what-should-i-never-do-again/686 "2016-01-19T16:24:24Z")
:(( Very sad.... Was really looking forward to the duck confit that it was suppose to be but as the titel says.... all I got was the hardest duck leg ever.... I salt cured the legs in a ziplock bag in the fridge during … --- ## [Turkey Thighs](https://community.anovaculinary.com/t/turkey-thighs/543)
**Author:** [@terrykcobb](https://community.anovaculinary.com/u/terrykcobb)\ **Replies:** 1\ **Last updated:** [July 4, 2015, 11:27pm UTC](https://community.anovaculinary.com/t/turkey-thighs/543 "2015-07-04T23:27:46Z")
I have turkey thighs and I cannot find a recipe to cook just the thighs. Does anyone have any suggestions? Thanks --- ## [Turkey size?](https://community.anovaculinary.com/t/turkey-size/291)
**Author:** [@Trebor](https://community.anovaculinary.com/u/Trebor)\ **Replies:** 5\ **Last updated:** [February 6, 2015, 7:04pm UTC](https://community.anovaculinary.com/t/turkey-size/291 "2015-02-06T19:04:47Z")
Tried to post this earlier but can't find it. If this is a re post let me know and I will delete it. (my first time posting on this site). How large of a turkey or chicken can I cook with this method. TIA. :smiley: