Perfect Roast Goose Recipe

I've got the perfect roasted goose recipe for your next holiday meal! This traditional Christmas goose recipe is both delicious AND easy. The goose is brined then seasoned and stuffed with citrus fruits, apple, onions and herbs. Pan roasting results in succulent tender meat with crispy skin. Let's make it!

The Best Recipe for Christmas Goose

Goose Christmas Dinner. My family originates from Scandinavia, Denmark specifically. Every year our grandmother made roast goose for Christmas dinner. The "original" family recipe was made with apples and prunes but she says she never like prunes so she used herbs, apples, lemons, and onion instead.

It's Easy. Roasting a goose is quite simple to make. It's brined beforehand, then it's seasoned, stuffed, and roasted.

Tender and Juicy. Using some very specific techniques like brining, pricking the skin, stuffing with moist fruits, using a thermometer to test doneness, and letting it rest before carving all help in creating a very tender and juicy goose meat.

Healthy. This recipe is gluten free, sugar free, dairy free, low carb, keto, paleo, and Whole30. Yep. All that.

Goose Roast Recipe Ingredients

Here's what you'll need for roasting a goose:

• Whole Goose
• Apple Cider Vinegar
• Onion: White, yellow, red, or a sweet onion is fine here.
• Lemon: By placing fruit wedges in the cavity the moisture from the fruit steams and infuses the goose.
• Apple: A red sweet apple is always lovely but you could go with green as well. you could also mix red and green apples. Have extra on hand to slice for garnish
• Fresh Herb Sprigs: I used rosemary, thyme, and oregano. Be sure to get extra for garnish.
• Kosher Salt: used in both the brine and as seasoning on the skin of the bird.
• Ground Black Pepper
• Water

Equipment

• roasting pan with rack
• instant-read thermometer

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Variations and Substitutions

Roast potatoes in the bottom of the pan in the goose fat and drippings. I love baby potatoes as they're so tender. Add them in in the last 35 to 40 minutes of roasting the goose.

You can place a frozen goose in the salted brine about 24 to 48 hours prior to serving - that way it will and brine at the same time.

Use any citrus fruits - oranges, lemons, grapefruit.

The pan drippings can be turned into gravy if desired. You will want to skim some of the fat before thickening.

Instead of citrus and apples you can stuff the goose with dried prunes, fresh apple slices, and onion.

How To Roast Goose

This is intended as an overview only, please see recipe card for detailed instructions.

1. Brine the goose in salted water for for 24 to 48 hours in the fridge.

2. Remove from brine and prick the goose skin with a fork (or score with a knife). Set goose on a rack of a roasting pan.

3. Pour apple cider vinegar evenly over the top of the goose and then pour water in the bottom of the pan.

4. Generously season with salt and pepper. Stuff the inside of the goose with some of the apple slices, lemon, onion, and herbs.

5. Roast the goose until done, periodically basting with pan juices. It usually takes about 15 and 18 minutes per pound.

6. Remove from oven and tent the cooked goose with foil. Allow it to sit for at least 15 minutes before carving.

How To Serve Roasted Goose

Serve warm, whole or sliced on a platter. Tuck in fresh sprigs of herbs and fresh citrus and apple slices for garnish.

What To Serve with Goose:

You can serve roast goose with so many dishes. Here are some starters, protein, and side dish ideas! This is basically the Christmas dinner menu I serve every year (although I very the salads and veggies from year to year though). Enjoy!

Appetizers: Christmas Charcuterie Board, Pomegranate and Maple Bacon Cream Cheese Dip

Protein: Frikadeller (Danish Meatballs) - my grandmother always served Frikadeller with our Christmas roast goose.

Veggies: Mashed Potatoes or Mashed Cauliflower with Gravy, Pickled Red Cabbage, Roasted Red Cabbage, Air Fryer Beets With Rosemary and Balsamic Glaze, Balsamic Glazed Carrots in Air Fryer Recipe

Salads: Kale and Brussel Sprout Salad with Pomegranate and Pecans, Red Cabbage Salad with Apples and Walnuts, Roasted Beet Salad with Feta and Citrus Vinaigrette

Dessert: Crock Pot Rice Pudding topped with Easy Cherry Sauce

Top Tips For The Best Roasted Goose

• If the goose is darkening too quickly, then tent with foil.
• Don't forget to prick the skin with a fork - this helps release excess fat.
• Let the goose rest, tented with foil at least 15 minutes prior to carving. Don't cover too tightly with foil or it will steam that crispy skin - lay it on loosely so the steam can escape.
• Note on temperature: the USDA recommends a safe cooking temperature of 165 degrees F. There is some debate on the internet on what the best temperature should be for a tender roast goose. The last time I cooked a goose to 165 degrees F I felt it was too dry and tough. I roast mine until it reaches 150 degrees F, then tent with foil.

📖 The recipe.

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