Roast Goose Recipe

Roast goose is the classic holiday centerpiece you’ll love. Crispy skin, juicy meat, and rich flavor with simple, step-by-step guidance. Perfect for Christmas dinner and a beautiful way to bring old-fashioned tradition back to your table.

5 from 1 vote

Print Pin

Course: Dinner, Main Course

Cuisine: American

Prep Time: 20

Cook Time: 3

Resting Time: 20

Total Time: 3 40

Servings: servings

Calories: 2051kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

Basting Bulb
Roasting Thermometer
Skewers
Kitchen String
Wire Rack
Roasting Pan

Ingredients

10 pound goose
1 lemon
salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!

Instructions

Preheat oven to 450°F.
Remove any giblets, neck or other pieces from inside the goose. Keep these to flavor homemade bone broth or make gravy later. Pull off and discard any visible pieces of fat.
Rinse the bird all over with cold water and pat dry.
Prick the goose skin on the lower half of the breasts and on the thighs with a fork. These small holes allow fat to drain throughout cooking.
Place goose breast side up on a wire rack in a roasting pan.
Pull skin over the lower cavity and secure it in place with a skewer (or two).
Squeeze lemon juice over the whole bird, then salt lightly. Tie the legs together with the kitchen string.
Flip the bird over in the rack, breast-side down, and roast for 45 minutes to one hour at 450°F.
Every 30 minutes, use the basting bulb to siphon off the fat in the pan. You can reserve this fat for later uses (gravies, soups, etc). It freezes well in ice cube trays.
After 1 hour of cooking the goose, reduce the oven to 325°F and flip the goose breast-side up. Cook the goose for one more hour, checking for doneness with a roasting thermometer. The goose is done when the thickest part of the breast reaches 175°F. If the goose isn’t brown enough, turn the oven up to 400°F for the last 15 minutes of cooking.
Remove from the oven and allow the goose to rest for 20 minutes before carving.
To serve, slice the meat thin, discarding fat and unwanted skin as you go.

Notes

Tips for the Best Roast Goose:

Getting your roast goose right is about achieving crispy skin while also maintaining moist meat. It’s a delicate balance, but with the right steps, you can nail it. Here are some key tips to help you:

Thaw Properly - If your goose was previously frozen, make sure it is thawed completely. For big birds, this can take up to three days in the fridge. After thawing, remove the goose neck and innards. Then, rinse the bird under cold water and dry it with paper towels.
Dry the Skin Well - Start by patting the goose dry with paper towels. This will remove excess moisture and help the skin crisp up better in the oven.
Salt the Skin Generously - Rub plenty of salt into the skin. It makes the skin crispy and adds flavor. You can also add black pepper and spices to taste. You can also dry-brine the goose, which is where you rub it down with a generous amount of salt (or herbed salt) and let it rest in the refrigerator for a period of time before cooking. The salt draws out the excess moisture in the skin, which will help achieve crispiness.
Truss the Goose - Use twine to tie the legs and tuck the wings behind the back. This keeps the goose's shape and ensures even browning.
Prick the Skin – Make small holes in the skin, but not in the meat. This allows the fat to render out and helps the skin get crispy.
Start with a High Temperature - Roast at 425°F for the first 20-30 minutes to crisp the skin. Then, lower it to 325°F to cook the meat evenly without drying it out.
Use a Meat Thermometer - Use a thermometer to check the meat’s temperature. Aim for 175°F in the thickest part of the breast meat.
Resting the Goose - Let the goose rest for at least 20 minutes after taking it out of the oven. This allows the juices to redistribute before carving the bird.
Roasting Times - Roasting a goose to perfection needs careful attention to roasting times, cooking temperature, and internal temperature. The time it takes to roast a goose varies based on its weight. Here’s a simple guide:

Goose Weight	Approximate Roasting Time	Cooking Temperature	Internal Temperature
8-10 lbs	2.5 to 3 hours	325°F (163°C)	175°F (74°C)
10-12 lbs	3 to 3.5 hours	325°F (163°C)	175°F (74°C)
12-14 lbs	3.5 to 4 hours	325°F (163°C)	175°F (74°C)

Nutrition

Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.