Festive Roast Goose
A succulent, golden-brown roast goose with crispy skin and tender meat, perfect for a grand holiday centerpiece.
Ingredients
- •1 whole goose (approx. 4-5kg)
- •2 tablespoons kosher salt
- •1 tablespoon freshly cracked black pepper
- •2 large Granny Smith apples, quartered
- •1 large yellow onion, quartered
- •4 sprigs fresh thyme
- •3 cloves garlic, smashed
- •1/2 cup orange juice
- •2 tablespoons honey
Instructions
- 1
Preheat your oven to 350°F (175°C) and remove the giblets from the goose cavity.
- 2
Using a sharp paring knife, prick the skin of the goose all over, especially around the breast and thighs, being careful not to pierce the meat.
- 3
Season the bird generously inside and out with kosher salt and black pepper.
- 4
Stuff the cavity with the quartered apples, onion, thyme sprigs, and smashed garlic.
- 5
Place the goose on a rack inside a roasting pan, breast-side up.
- 6
Roast for approximately 2.5 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- 7
Halfway through cooking, carefully drain the excess rendered fat from the bottom of the pan.
- 8
In the last 15 minutes of roasting, whisk together the orange juice and honey, and brush the mixture over the skin to create a glossy, caramelized glaze.
- 9
Remove the goose from the oven and let it rest on a carving board for at least 20 minutes before slicing.
💡 Chef tips
- Save the rendered goose fat; it is liquid gold for roasting potatoes or sautéing vegetables.
- If the skin is browning too quickly, tent the breast loosely with aluminum foil.
- For extra crispy skin, pat the goose completely dry with paper towels and leave it uncovered in the refrigerator for 4 hours before roasting.
✅ How it should turn out
The finished goose features a deeply golden, crackling skin and incredibly moist, flavorful meat that carries a subtle sweetness from the apple and orange glaze.