Best Roast Goose Recipe | Seeking Good Eats (2024)

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I've got the perfect roasted goose recipe for your next holiday meal! This traditional Christmas goose recipe is both delicious AND easy. The goose is brined then seasoned and stuffed with citrus fruits, apple, onions and herbs. Pan roasting results in succulent tender meat with crispy skin. Let's make it!

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  • The Best Recipe for Christmas Goose
  • Goose Roast Recipe Ingredients
  • How To Roast Goose
  • How To Serve Roasted Goose
  • What To Serve with Goose:
  • Top Tips For The Best Roasted Goose
  • Christmas Goose Recipe
  • More Holiday Recipes You'll Love
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The Best Recipe for Christmas Goose

Goose Christmas Dinner. My family originates from Scandinavia, Denmark specifically. Every year our grandmother made roast goose for Christmas dinner. The "original" family recipe was made with apples and prunes but she says she never like prunes so she used herbs, apples, lemons, and onion instead.

It's Easy. Roasting a goose is quite simple to make. It's brined beforehand, then it's seasoned, stuffed, and roasted.

Tender and Juicy. Using some very specific techniques like brining, pricking the skin, stuffing with moist fruits, using a thermometer to test doneness, and letting it rest before carving all help in creating a very tender and juicy goose meat.

Healthy. This recipe is gluten free, sugar free, dairy free, low carb, keto, paleo, and Whole30. Yep. All that.

Goose Roast Recipe Ingredients

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Here's what you'll need for roasting a goose:

  • Whole Goose
  • Apple Cider Vinegar
  • Onion: White, yellow, red, or a sweet onion is fine here.
  • Lemon: By placing fruit wedges in the cavity the moisture from the fruit steams and infuses the goose.
  • Apple: A red sweet apple is always lovely but you could go with green as well. you could also mix red and green apples. Have extra on hand to slice for garnish
  • Fresh Herb Sprigs: I used rosemary, thyme, and oregano. Be sure to get extra for garnish.
  • Kosher Salt: used in both the brine and as seasoning on the skin of the bird.
  • Ground Black Pepper
  • Water

Equipment

For exact ingredient quantities, please see the recipe card below!

Be sure to save this pin to Pinterest for later! 😉

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Variations and Substitutions

Roast potatoes in the bottom of the pan in the goose fat and drippings. I love baby potatoes as they're so tender. Add them in in the last 35 to 40 minutes of roasting the goose.

You can place a frozen goose in the salted brine about 24 to 48 hours prior to serving - that way it will and brine at the same time.

Use any citrus fruits - oranges, lemons, grapefruit.

The pan drippings can be turned into gravy if desired. You will want to skim some of the fat before thickening.

Instead of citrus and apples you can stuff the goose with dried prunes, fresh apple slices, and onion.

How To Roast Goose

This is intended as an overview only, please see recipe card for detailed instructions.

1. Brine the goose in salted water for for 24 to 48 hours in the fridge.

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2. Remove from brine and prick the goose skin with a fork (or score with a knife). Set goose on a rack of a roasting pan.

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3. Pour apple cider vinegar evenly over the top of the goose and then pour water in the bottom of the pan.

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4. Generously season with salt and pepper. Stuff the inside of the goose with some of the apple slices, lemon, onion, and herbs.

5. Roast the goose until done, periodically basting with pan juices. It usually takes about 15 and 18 minutes per pound.

6. Remove from oven and tent the cooked goose with foil. Allow it to sit for at least 15 minutes before carving.

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How To Serve Roasted Goose

Serve warm, whole or sliced on a platter. Tuck in fresh sprigs of herbs and fresh citrus and apple slices for garnish.

What To Serve with Goose:

You can serve roast goose with so many dishes. Here are some starters, protein, and side dish ideas! This is basically the Christmas dinner menu I serve every year (although I very the salads and veggies from year to year though). Enjoy!

Appetizers: Christmas Charcuterie Board, Pomegranate and Maple Bacon Cream Cheese Dip

Protein: Frikadeller (Danish Meatballs) - my grandmother always served Frikadeller with our Christmas roast goose.

Veggies: Mashed Potatoes or Mashed Cauliflower with Gravy, Pickled Red Cabbage, Roasted Red Cabbage, Air Fryer Beets With Rosemary and Balsamic Glaze, Balsamic Glazed Carrots in Air Fryer Recipe

Salads: Kale and Brussel Sprout Salad with Pomegranate and Pecans, Red Cabbage Salad with Apples and Walnuts, Roasted Beet Salad with Feta and Citrus Vinaigrette

Dessert: Crock Pot Rice Pudding topped with Easy Cherry Sauce

Top Tips For The Best Roasted Goose

  • If the goose is darkening too quickly, then tent with foil.
  • Don't forget to prick the skin with a fork - this helps release excess fat.
  • Let the goose rest, tented with foil at least 15 minutes prior to carving. Don't cover too tightly with foil or it will steam that crispy skin - lay it on loosely so the steam can escape.
  • Note on temperature: the USDA recommends a safe cooking temperature of 165 degrees F. There is some debate on the internet on what the best temperature should be for a tender roast goose. The last time I cooked a goose to 165 degrees F I felt it was too dry and tough. I roast mine until it reaches 150 degrees F, then tent with foil.

Christmas Goose Recipe

A simple method for roasting a perfectly tender, rich and juicy goose for the holidays! Roast goose is a traditional Christmas recipe that everyone looks forward to during the holidays.

4.56 from 9 votes

Print Recipe Pin Recipe Save

Author Kori

Prep Time 15 minutes mins

Cook Time 2 hours hrs 6 minutes mins

Total Time 2 hours hrs 21 minutes mins

Course Main Dish Recipes

Cuisine American | European

Servings 8 servings

Calories 320 kcal

Ingredients

Brine

  • 5 to 6 quarts water
  • 1 to 1½ cups kosher salt

Roast

  • 6 pound whole goose
  • ½ cup cider vinegar
  • 3 cups water
  • 1 large onion (cut into 8 wedges)
  • 1 large lemon (cut into 8 wedges)
  • 1 large apple (cut into 8 wedges)
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 sprigs oregano
  • kosher salt
  • pepper

Instructions

  • In a large pan or dish, brine goose in 1 cup kosher salt and enough water to cover the goose. Cover and refrigerate. Leave in brine for 24 to 48 hours.

  • Remove goose from the brine about 30 minutes prior to roasting.

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  • Preheat oven to 400 degrees F. Remove goose from brine and prick skin with fork (or score with knife). Set goose on a rack of a roasting pan.

  • Pour apple cider vinegar evenly over the top of the goose and then pour water in the bottom of the pan. Generously season with salt and pepper.

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  • Stuff the inside of the goose with some of the apple slices, lemon, onion, and herbs. Do not overstuff. Place any remaining herbs, fruit, and onion underneath the goose in the bottom of the pan.

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  • Roast at 425 degrees F for 15 min. Turn oven down to 350 and roast until goose reaches an internal temperature to 145 to 150 degrees F in the thickest part of the breast (about 15 to 18 minutes per pound). Baste with juices periodically throughout roasting.

  • Remove goose from the oven and tent with foil. Allow it to sit for at least 15 minutes before carving.

Notes

The USDA recommends cooking to an internal temperature of 165 degrees F. Most recipes recommend 140 to 150 degrees in the thickest part of the breast as the meat is still tender at that temp. Do not use pinkness as a guide. The muscle of the goose is pink and will stay pink after cooking. A thermometer is the best way to determine doneness.

Nutrition

Calories: 320kcalProtein: 26.4gFat: 23gCholesterol: 95mgSodium: 73mg

© 2024 Seeking Good Eats™

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