Roast Goose
This Roast Goose transforms a traditional European Christmas centerpiece into something you can confidently prepare at home, delivering incredibly flavorful, rich meat with that perfectly crispy golden skin everyone dreams about. The technique ensures crispy skin without drying out the meat, and the goose essentially bastes itself as it cooks, creating incredible drippings for gravy.
Equipment
- Large roasting pan with rack Heavy-duty, fits a 10-12 pound goose
- Meat thermometer Instant-read recommended
- Sharp knife or kitchen shears
- Metal skewer or fork For pricking the skin
- Basting brush
- Large bowl For collecting rendered fat
- Carving board
- Kitchen twine For trussing the legs
Ingredients
- 1 whole goose 10-12 pounds, giblets removed
- 2 tablespoons coarse salt
- 1 tablespoon black pepper freshly ground
- 2 apples quartered
- 2 oranges quartered
- 1 onion quartered
- 6 sprigs fresh thyme
- 6 sprigs fresh sage
- 4 cloves garlic smashed
Instructions
- Remove the goose from refrigeration 1 hour before cooking to bring it to room temperature. Remove the giblets and neck from the cavity and set aside for stock or gravy if desired.
- Pat the entire bird completely dry with paper towels, inside and out. Trim any excess fat from around the cavity opening. Using a sharp knife or metal skewer, prick the skin all over the breast and legs at an angle, being careful not to pierce the meat. Season the cavity generously with salt and pepper.
- Stuff the cavity with the quartered apples, oranges, and onion. Add the fresh thyme sprigs, sage sprigs, and smashed garlic cloves to the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent them from burning.
- Rub the entire outside of the goose with the coarse salt and black pepper, making sure to season evenly.
- Place a roasting rack inside your roasting pan and position the goose breast-side up on the rack. Pour 1 cup of water into the bottom of the pan to prevent smoking. Preheat your oven to 425°F (220°C).
- Place the goose in the preheated oven and roast at 425°F for 30 minutes to get the initial browning and fat rendering started. After 30 minutes, reduce the oven temperature to 350°F (175°C).
- Continue roasting, removing accumulated fat from the pan every 30-40 minutes using a baster or ladle. Save this fat for cooking later.
- Continue roasting at 350°F for approximately 2.5 to 3 hours total after the initial high-heat period. Check the internal temperature starting at 2.5 hours. The goose is done when the thickest part of the thigh reaches 165°F (74°C). The skin should be deep golden brown and crispy all over. If the skin is browning too quickly, tent loosely with aluminum foil.
- Remove the goose from the oven when it reaches temperature. Transfer to a carving board and tent loosely with foil. Let rest for 20-30 minutes before carving.
- Remove and discard the aromatics from the cavity. Carve the goose by removing the legs first, then the breasts, slicing against the grain. Serve immediately with your favorite sides and gravy made from the drippings.
Notes
- Don't skip the pricking: This is the single most important step for crispy skin. The fat needs somewhere to escape, or it will make the skin soggy and rubbery.
- Remove fat regularly: Geese render an enormous amount of fat. If you don't remove it from the pan, it will smoke and could cause a fire. Check every 30-40 minutes.
- Use a meat thermometer: Goose is expensive, and you don't want to overcook it. A reliable instant-read thermometer is your best friend here.
- Let it rest: Don't rush the resting period. The meat will be much juicier if you give it time to relax after cooking.
- Save that fat: Rendered goose fat is culinary gold. Store it in the fridge and use it for roasting potatoes or vegetables. It keeps for months.
- Start with room temperature: A cold bird from the fridge will cook unevenly. Give it time to come to temperature before it goes in the oven.
- Consider your oven: All ovens are different. Start checking temperature early if yours runs hot.
- Storage: Remove meat from the bones and store in airtight containers for up to 4 days. Freeze portions wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
- Reheating: Place meat in a baking dish with a splash of stock or water, cover with foil, and warm at 325°F until heated through. Crisp skin on a baking sheet in a 400°F oven for 5-7 minutes.
- Variations: Try Asian-inspired with five-spice powder and ginger, herb-crusted with rosemary and thyme under the skin, citrus and fennel, maple-glazed with Dijon mustard, or spiced with cinnamon and cloves.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 3gProtein: 38gFat: 28gSaturated Fat: 9gCholesterol: 145mgSodium: 680mgFiber: 1g
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