There’s something truly special about serving a magnificent roast goose for a holiday feast. This traditional centerpiece has graced European Christmas tables for centuries and brings an elegance and richness that’s hard to match. Unlike turkey, goose has deep, flavorful dark meat throughout and renders an incredible amount of fat during roasting, which creates the most gloriously crispy, golden-brown skin imaginable. That rendered goose fat is like liquid gold in the kitchen, perfect for roasting potatoes or cooking vegetables. The meat is tender, juicy, and has a wonderful gamey richness that pairs beautifully with fruit-based accompaniments like apple sauce or cherry compote. While roasting a goose might seem intimidating, it’s actually quite straightforward once you understand the process. The key is properly rendering the fat and achieving that crispy skin while keeping the meat moist and succulent. This showstopping dish will make any holiday meal feel extraordinary and create memories that last a lifetime.
Serving Quantity: 6 servings
Cooking Time: 3 hours 30 minutes (plus resting time)
Nutrition Information (per serving):
1. Calories: 625
2. Protein: 52g
3. Carbohydrates: 8g
4. Fat: 42g
5. Fiber: 1g
6. Sugar: 4g
7. Calcium: 35mg
8. Sodium: 780mg
1. Ingredients You’ll Need
For the Goose:
1. Whole goose: 10-12 pounds
2. Coarse sea salt: 2 tablespoons
3. Black pepper: 1 tablespoon
4. Garlic cloves, smashed: 8
5. Fresh thyme sprigs: 6
6. Fresh rosemary sprigs: 4
7. Bay leaves: 3
8. Orange, quartered: 1 large
9. Apple, quartered: 1 large
10. Onion, quartered: 1 large
For the Glaze:
11. Honey: 1/4 cup
12. Orange juice: 1/4 cup
13. Balsamic vinegar: 2 tablespoons
14. Dijon mustard: 1 tablespoon
15. Fresh thyme leaves: 1 tablespoon
For the Gravy:
16. All-purpose flour: 3 tablespoons
17. Chicken or goose stock: 2 cups
18. Red wine: 1/2 cup
19. Salt and pepper: to taste
2. Preparing the Goose
Remove your goose from the refrigerator about one hour before cooking to bring it to room temperature. This helps it cook more evenly. Remove the neck and giblets from the cavity and set them aside for making stock if desired. Pat the entire goose completely dry inside and out with paper towels. This is crucial for achieving crispy skin. Using a sharp knife or needle, prick the skin all over the breast and legs, being careful to pierce only the skin and fat layer without going into the meat. Make these pricks about an inch apart. This allows the fat to render out during cooking, which is essential for that crispy skin. Trim away any excess fat from the cavity opening and neck area. Season the cavity generously with salt and pepper. The goose is now prepped and ready for stuffing with aromatics.
3. Stuffing the Cavity
Stuff the cavity of the goose with the quartered orange, apple, onion, smashed garlic cloves, thyme sprigs, rosemary sprigs, and bay leaves. These aromatics won’t be eaten but they infuse the meat with incredible flavor from the inside as it roasts. The citrus and apple add subtle sweetness and help cut through the richness of the goose. Don’t pack the cavity too tightly because you want air to circulate. Use kitchen twine to tie the legs together loosely, which helps the goose cook more evenly and look more presentable. Tuck the wing tips under the body so they don’t burn. Rub the outside of the goose all over with the coarse salt and black pepper, making sure to season every part generously. The thick fat layer can handle bold seasoning, and much of it will render away during cooking.
4. Setting Up Your Roasting Pan
Choose a large, heavy roasting pan with a rack. The rack is essential because it elevates the goose above the rendered fat, allowing heat to circulate all around and the skin to crisp evenly. Place the rack in the pan and set the prepared goose on the rack, breast side up. Pour about two cups of water into the bottom of the roasting pan. This prevents the dripping fat from smoking and burning during the long roasting time. The water will evaporate during cooking but you can add more if needed. Position your oven rack in the lower third of the oven so the goose has plenty of room. Preheat your oven to 425 degrees. Starting at a high temperature helps render the initial fat quickly and begin crisping the skin.
5. The Initial High-Heat Roast
Place the goose in the preheated 425-degree oven and roast for thirty minutes. This high heat jump-starts the fat rendering process and begins to crisp the skin. You’ll notice a significant amount of fat accumulating in the pan during this time. After thirty minutes, reduce the oven temperature to 350 degrees. Using a turkey baster or large spoon, carefully remove most of the rendered fat from the roasting pan and save it in a heat-proof container. This liquid gold is perfect for roasting potatoes or vegetables. Be very careful as the fat will be extremely hot. Removing the excess fat prevents the goose from essentially deep-frying in its own fat and helps the skin stay crispy rather than greasy.
6. The Long, Slow Roast
Continue roasting the goose at 350 degrees for about two to two and a half hours more. The total cooking time is approximately fifteen to eighteen minutes per pound. Every thirty to forty minutes, remove the pan from the oven and drain off the accumulated fat, saving it each time. This step is crucial for achieving crispy skin. Each time you drain the fat, use this opportunity to check on the goose. If any areas are browning too quickly, tent them loosely with aluminum foil. The breast meat tends to brown faster than the legs. Baste the goose occasionally with its own juices from the pan, but don’t baste too frequently or you’ll prevent the skin from crisping. The goose is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees.
7. Preparing and Applying the Glaze
About forty-five minutes before you expect the goose to be done, prepare your glaze. In a small saucepan, combine the honey, orange juice, balsamic vinegar, Dijon mustard, and fresh thyme leaves. Bring the mixture to a simmer over medium heat, stirring constantly. Let it simmer for about five minutes until it reduces slightly and thickens into a glossy glaze. Remove from heat and set aside. Once your goose reaches an internal temperature of 155 degrees, remove it from the oven and brush the entire surface generously with the glaze. Return it to the oven and roast for another ten to fifteen minutes until the glaze caramelizes and the internal temperature reaches 165 degrees. The glaze creates a beautiful shine and adds a sweet-savory finish to the rich meat.
8. Resting the Goose
Once the goose reaches 165 degrees, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least twenty to thirty minutes before carving. This resting period is absolutely essential. It allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender. If you carve too soon, all those delicious juices will run out onto your cutting board instead of staying in the meat. During this resting time, the internal temperature will continue to rise about five degrees, which is normal. Use this time to make your gravy, finish your side dishes, and set the table. The goose will stay hot for quite a while thanks to all that insulating fat. Transfer the rested goose to a large carving board before slicing.
9. Making the Gravy
Pour off most of the fat from the roasting pan, leaving about three tablespoons along with all the browned bits and drippings. Place the roasting pan directly on your stovetop over medium heat. Sprinkle the flour into the pan and whisk it constantly for about two minutes until it forms a paste and starts to brown slightly. Slowly pour in the stock while whisking constantly to prevent lumps from forming. Add the red wine and continue whisking. Bring the mixture to a simmer and let it cook for about five to seven minutes, stirring occasionally, until it thickens to a gravy consistency. Scrape up all those flavorful browned bits from the bottom of the pan. They’re packed with flavor. Strain the gravy through a fine-mesh sieve into a serving bowl or gravy boat to remove any lumps. Taste and season with salt and pepper as needed.
10. Carving and Serving
Remove the kitchen twine from the legs. Using a sharp carving knife, first remove the legs by cutting through the joint where the thigh meets the body. Separate the drumstick from the thigh at the joint. Next, remove the wings at the shoulder joint. To carve the breast meat, make a long horizontal cut along one side of the breastbone, then slice downward in thin slices following the curve of the rib cage. Repeat on the other side. Arrange all the carved meat on a large serving platter. The dark meat from the legs and thighs is incredibly rich and flavorful, while the breast meat is slightly more delicate. Drizzle some of the gravy over the meat or serve it on the side. Discard the aromatics from the cavity as they’ve done their job flavoring the meat. Garnish the platter with fresh herbs and orange slices for a beautiful presentation.
11. Serving Suggestions and Accompaniments
Roast goose pairs beautifully with classic holiday sides. Roasted potatoes cooked in some of that rendered goose fat are absolutely divine with crispy edges and fluffy centers. Red cabbage braised with apples and vinegar provides a tangy, sweet contrast to the rich meat. Roasted root vegetables like carrots, parsnips, and Brussels sprouts complement the goose perfectly. A tart fruit-based sauce like cranberry, cherry, or apple compote cuts through the richness beautifully. Chestnut stuffing is traditional with goose and adds wonderful texture and earthy flavor. Green beans or asparagus provide a fresh, crisp element to balance the meal. For a truly traditional European presentation, serve with potato dumplings or spaetzle. Wine pairings should be robust enough to stand up to the rich meat. A full-bodied Pinot Noir, Burgundy, or even a Bordeaux works wonderfully.
12. Tips for Perfect Roast Goose
Choose a younger goose weighing ten to twelve pounds for the most tender meat. Larger birds can be tough and require longer cooking times. Always prick the skin thoroughly before roasting. This cannot be emphasized enough as it’s the secret to crispy skin. Save every bit of that rendered goose fat. It keeps in the refrigerator for months and is incredible for cooking. Use it to make the best roasted potatoes you’ve ever tasted. Don’t skip the resting time. A properly rested goose will be infinitely more juicy and tender. If the skin isn’t as crispy as you’d like after the glaze, you can run the goose under the broiler for two to three minutes, watching carefully so it doesn’t burn. Goose is much fattier than turkey or chicken, so it naturally stays moister during roasting. The rendered fat is a feature, not a bug. Plan your timing carefully. Roasting a goose takes significantly longer than you might expect, so start early. If any part of the goose is browning too quickly, tent just that area with foil while the rest continues cooking. Goose pairs particularly well with sweet and tart flavors that cut through the richness. For a dramatic presentation, you can flambe the carved goose tableside with brandy or cognac. Leftover goose makes incredible sandwiches, especially with some sharp mustard and pickles. The carcass makes wonderful stock for soups. If you’re nervous about your first goose, consider it practice for future years. It gets easier each time. A meat thermometer is your best friend when roasting goose. Don’t rely on timing alone. For extra crispy skin, some cooks finish the goose uncovered in a very hot oven for the last ten minutes, but watch it carefully. Consider making the glaze a day ahead so there’s one less thing to do on cooking day.
