Best Roast Goose Recipe | Seeking Good Eats (2024)

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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!

Best Roast Goose Recipe | Seeking Good Eats (1)

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The Best Recipe for Christmas Goose
Goose Roast Recipe Ingredients
How To Roast Goose
How To Serve Roasted Goose
What To Serve with Goose:
Top Tips For The Best Roasted Goose
Christmas Goose Recipe
More Holiday Recipes You'll Love
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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

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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

For exact ingredient quantities, please see the recipe card below!

Be sure to save this pin to Pinterest for later! 😉

Best Roast Goose Recipe | Seeking Good Eats (3)

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.

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.

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

Prep Time 15 minutes mins

Cook Time 2 hours hrs 6 minutes mins

Total Time 2 hours hrs 21 minutes mins

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.
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 any remaining herbs, fruit, and onion underneath the goose in the bottom of the 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.

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

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

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Best Roast Goose Recipe | Seeking Good Eats (2024)

FAQs

How do you cook wild goose so it is tender? ›

In a heavy skillet, melt the butter over medium high and quickly brown each piece. Place the browned goose pieces into your crock pot and set it to high heat. Add the garlic cloves, onion, worcestershire sauce and broth. Slow cook for 6-8 hours, or until the meat falls off the bone.

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How long should a goose be cooked for? ›

After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast.

What is the best way to eat goose? ›

You can marinate goose meat like steak for fajitas. You can slice it lengthwise, so you have cutlets, for jagerschnitzel, goose parmesan, or goose tacos. Goose pastrami is a great way to eat Canada goose breasts.

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Why was my roast goose tough? ›

Like duck, it's also a red-meat bird and goose breast is meant to be cooked medium-rare. You'll want to watch the cooking closely, the overcooked goose isn't like overcooked chicken or turkey. Instead of turning dry and stringy, it will become tough and chewy and taste like liver.

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Should you brine goose before cooking? ›

Dry-brining the goose ensures that the meat remains especially moist and juicy. The added baking powder also helps it develop extra-crisp skin.

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What is the best tasting wild goose? ›

Whitefronts (specklebelly geese) are universally regarded as the finest wild goose for eating.

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How to roast goose jamie oliver? ›

Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray.

Learn More Now ›

Is it OK to eat goose medium rare? ›

Geese are red meat birds, so their breasts need to be served medium-rare (140°-150°F), and the rest around 165°F. This is, of course, impossible unless you take the bird apart.

What do you soak goose meat in? ›

A litre of cold water mixed with ¼ cup of coarse salt and¼ cup of brown sugar makes the perfect waterfowl brine. Soak duck and goose meat in the brine for 8 to 12 hours, and you'll see the difference in color. Much of the blood stored in the meat is drawn out by the brine.

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Why is goose no longer eaten? ›

Goose has generally been replaced by the turkey in the United States. In the United States, the high price per pound of goose, coupled with the large size of the bird and low yield of meat to bone and fat, makes a goose more expensive per serving than Turkey.

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What to serve with roast goose? ›

You might consider parsnip purée with a hint of nutmeg, zesty cranberry sauce for tang or pickled red cabbage with star anise for a splash of color and unique (and season appropriate) taste. Goose's natural pairing is with something acidic to cut through its fattiness.

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Is goose worth eating? ›

Goose meat is an excellent source of riboflavin and vitamin B-6. These vitamins help our bodies use energy from foods. B vitamins are important for growth and healthy skin, hair, nerves and muscles. Goose meat is an excellent source of iron - more than beef, pork or chicken.

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What temperature should goose be cooked at? ›

All poultry should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer. A whole duck or goose must reach a minimum internal temperature of 165 °F throughout the bird. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

How to tenderize goose meat? ›

It's a cooking method that involves encasing seasoned meat in a vacuum-sealed or food-safe plastic bag and submerging it in a circulating hot water bath. Meats poach in their own juices, and even the largest goose breast fillets will be fork tender after several hours in 130-degree water.

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Does roast get softer the longer you cook it? ›

This in combination with the fact that the longer it roasts the more tender it will become. So you should roast at as low a temperature as you have the time for, and make sure that the internal temperature of the meat never gets above 60°C (140°F). Then it will be perfect every time.

Is wild goose meat tough? ›

These aren't farm animals standing around all day. These are flying geese! As a result, the meat tends to be a bit tough and there's no awesome leftover goose fat.

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Is wild geese good to eat? ›

But of the geese, speckle-bellied and Canada geese are considered the best eating, though the snow goose is good too.

Why is my goose chewy? ›

The toughness is usually a result of overcooking, but there are winged and four-legged critters that can be a bit chewy even when cooked properly. When grilled, a breast fillet from a mature giant Canada goose is never going to taste like one from a young specklebelly.