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
Tools
Ingredients
Brine
- 5 to 6 quarts water
- 1 to 1-1/2 cups kosher salt
Roast
- 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)
- pepper
How To Roast A Goose
Brine
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.
Roast
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!
More Holiday Recipes You’ll Love
- How To Cook A Prime Rib Roast (Prime Rib Recipe)
- Cordon Bleu Stuffed Pork Loin
- Brown Sugar Bourbon Glazed Ham (Sugar-Free Glazed Ham)
- 40+ Low Carb and Keto Thanksgiving Dinner Recipes
- A Very Merry Keto Christmas Dinner
- The 12 Days of Christmas Keto Cookies
- 40+ Easy Low Carb and Keto Appetizers
We’d Love To Hear From You!
We’d LOVE for you to help us share this recipe! Here’s how:
1 | REVIEW OUR RECIPE
We love reviews! Please leave any questions and comments below and don’t forget to review our dish!
2 | SHARE YOUR PHOTOS
Show us what a star chef you are! Take photos of this dish and share them! We’d LOVE to see them!
Upload a photo of this dish to our Pinterest pin
Tag @seekinggoodeats and hashtag it #seekinggoodeats
Share and tag @seekinggoodeats
3 | PIN OUR PIN
Share our pin and pin on Pinterest!
Pin me for later!
Christmas Goose Recipe
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.
Ingredients
Brine
- 5 to 6 quarts water
- 1 to 1-1/2 cups kosher salt
Roast
- 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
- pepper
Instructions
Brine
- 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.
Roasting
- 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. 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. 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 Information:
Serving Size: 3 to 4 ozAmount Per Serving: Calories: 320Total Fat: 23gCholesterol: 95mgSodium: 73mgProtein: 26.4g
Leave a Reply