How To Roast A Goose (Christmas Goose Recipe), is 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.
How to Roast A Goose (Christmas Goose Recipe)
Holiday roast recipe for a perfectly tender and juicy roasted goose. This traditional Christmas recipe is a classic holiday recipe. A low carb and keto main dish recipe for the holidays. Succulent goose with crispy skin and tender meat. So good! #Christmas #holidays #goose #roast #roastrecipes #holidayrecipes #christmasrecipes #seekinggoodeats
What You Will Need to Make This Christmas Goose Recipe
- 5 to 6 quarts water
- 1 to 1-1/2 cups kosher salt
- 6 lb whole goose
- 1/2 cup cider vinegar
- 3 cups water
- 1 onion, cut into 8 wedges
- 1 lemon, cut into 8 wedges
- 1 apple, cut into 8 wedges
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 sprigs oregano
- kosher salt (this is the exact brand of salt I used)
How To Roast A Goose
In a large pan or dish, brine goose in 1 cup kosher salt and enough water to cover the goose. Refrigerate and leave in brine for 24 to 48 hours.
Preheat oven to 400 degrees F. Remove goose from brine and prick the skin with a fork (or score with a 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. Stuff the inside of the goose with some of the apple slices, lemon, onion, and herbs. Do not overstuff. Place the remaining herbs, fruit, and onion underneath the goose in the bottom of the pan. Allow the goose to come to room temperature before placing in the oven.
Roast at 425 degrees F for 15 min. Turn oven down to 350 and roast until goose reaches an internal temperature to 140 to 150 degrees F in the thickest part of the breast. This is usually between 15 and 18 minutes per pound. Baste with juices periodically throughout roasting. If the goose is darkening too quickly, then tent with foil.
Note on temperature: the USDA recommends an internal temperature of 165 degrees F. There is some debate on the internet on what the correct temperature should be. The last time I roasted goose to 165 degrees F I felt it was too dry and tough. This recipe was roasted to 150 degrees F.
Remove goose from oven and tent with foil. Allow it to sit for at least 15 minutes before carving.
Your Goose Is Cooked!
Pun definitely intended! LOL 🙂 Serve and enjoy!
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