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Christmas Roast Goose

Chicken and turkey are more familiar roasted Christmas birds, but a goose conjures up images of an old fashioned holiday.

3 min 8 Main Ingredient: Duck*Chicken*Pepper Cuisine: American

Cooking: 3 hours Start to finish: 1 day min



1 10-12 lb goose (fresh or thawed)

1 1/2 tsp kosher salt

3-4 turns of fresh ground pepper

1 whole head of garlic, peeled and sectioned

1 large bunch of thyme

1 large bunch of sage.

Nutrition Facts

per serving of 8




Step 1Preheat the oven to 400 degrees F

Step 2Clean up the excess fat of the goose, especially around the neck cavity. You can save this for rendering later. You also want to remove the gilblets and innards. all of these bits can be cooked separately and added to your feast gravy or stuffing.

Step 3Rinse the goose and pat it dry. Place it in a cooking rack. Using a fork, prick through the skin down to the fat layer. Sprinkle the salt and pepper over the goose and inside the cavity. The garlice, thyme and sage go inside the cavity too and everything goes into the oven.

Step 4Roast for 30 minutes then remove the goose from the oven to drain off the excess fat and to baste the goose with 4 oz. of boiling water.

Step 5Repeat this draining and basting for the next 2 1/2-3 hours, when a thermometer pressed into the thigh reads at 175 degrees F.

Step 6The goose duck juices should run dark brown.

Step 7Let the goose rest for thirty minutes before you carve.

Step 8It's a little more mork than a turkey or chicken but the taste should make up for the effort.

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