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Feature image of a roasted goose served on a white platter and surrounded by sprigs of fresh herbs, red apples, and lemons.

Christmas Goose Recipe

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.
4.56 from 9 votes
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Author Kori Butler
Prep Time 15 minutes
Cook Time 2 hours 6 minutes
Total Time 2 hours 21 minutes
Course Main Dish Recipes
Cuisine American | European
Servings 8 servings
Calories 320 kcal

Ingredients
  

Brine

  • 5 to 6 quarts water
  • 1 to 1½ cups kosher salt

Roast

  • 6 pound whole goose
  • ½ cup cider vinegar
  • 3 cups water
  • 1 large onion (cut into 8 wedges)
  • 1 large lemon (cut into 8 wedges)
  • 1 large apple (cut into 8 wedges)
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 sprigs oregano
  • kosher salt
  • pepper

Instructions
 

  • 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.
  • Remove goose from the brine about 30 minutes prior to roasting.
    A whole uncooked goose in a large roasting pan.
  • 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.
    Pouring apple cider vinegar in preparation of making whole roast goose.
  • Stuff the inside of the goose with some of the apple slices, lemon, onion, and herbs. Do not overstuff. Place any remaining herbs, fruit, and onion underneath the goose in the bottom of the pan.
    A seasoned and stuffed Christmas goose reading for roasting in a roasting pan.
  • Roast at 425 degrees F for 15 min. Turn oven down to 350 and roast until goose reaches an internal temperature to 145 to 150 degrees F in the thickest part of the breast (about 15 to 18 minutes per pound). 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.

Kori's Tips

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

Calories: 320kcalProtein: 26.4gFat: 23gCholesterol: 95mgSodium: 73mg
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