Festive Roast Goose
A magnificent centerpiece featuring crispy golden skin and tender, juicy meat infused with aromatic herbs and sweet fruit.
Ingredients
- •1 whole young goose (about 10-12 pounds), thawed, cleaned, and giblets removed
- •1 tablespoon kosher salt
- •1 teaspoon freshly ground black pepper
- •3 tart apples (such as Granny Smith), cored and quartered
- •2 medium navel oranges, quartered
- •4 sprigs fresh rosemary
- •6 sprigs fresh thyme
- •4 cloves garlic, smashed
- •2 tablespoons unsalted butter, softened
- •1 tablespoon honey
- •1 cup low-sodium chicken or vegetable broth
Instructions
- 1
Preheat your oven to 325°F (165°C) and place a roasting rack inside a large roasting pan.
- 2
Rinse the goose thoroughly with cold water and pat it completely dry inside and out with paper towels.
- 3
Prick the skin all over with a sharp fork, especially around the fatty areas like the legs and breast, taking care not to pierce the meat.
- 4
Season the cavity generously with kosher salt and black pepper.
- 5
Stuff the cavity with the quartered apples, oranges, rosemary sprigs, thyme sprigs, and smashed garlic.
- 6
Tuck the wing tips underneath the body of the goose and tie the legs together with kitchen twine.
- 7
In a small bowl, mix the softened butter and honey, then rub the mixture evenly over the entire outer skin of the goose.
- 8
Season the outside of the goose with the remaining kosher salt and black pepper.
- 9
Place the goose breast-side down on the roasting rack and pour the broth into the bottom of the roasting pan.
- 10
Roast in the preheated oven for 1.5 hours, then carefully remove the pan and flip the goose so it is breast-side up.
- 11
Drain excess fat from the roasting pan into a heatproof container as needed throughout cooking, saving it for roasting potatoes later.
- 12
Continue roasting for another 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is deeply golden and crisp.
- 13
Remove the goose from the oven, transfer it to a large carving board, and let it rest loosely tented with foil for 20 minutes before carving.
💡 Chef tips
- Save the rendered goose fat from the pan—it is culinary gold and makes the most incredible roasted potatoes.
- Pricking the skin properly is crucial because it allows the abundant fat to render out, resulting in irresistibly crispy skin.
- Make sure to let the cooked goose rest before carving to ensure the juices redistribute evenly throughout the meat.
✅ How it should turn out
The finished goose features a deeply golden, shatteringly crisp skin with meltingly tender, richly flavored meat and a fragrant aroma of roasted citrus and herbs.