Golden Roasted Goose Holiday (Printable)
Succulent golden goose with crisp skin flavored by apples, herbs, and citrus, ideal for festive gatherings.
# What You'll Need:
→ Goose
01 - 1 whole goose (approx. 9.9–11 lbs), giblets removed
02 - 2 tsp fine sea salt
03 - 1 tsp freshly ground black pepper
04 - 2 apples, quartered
05 - 1 orange, quartered
06 - 1 onion, quartered
07 - 2 sprigs fresh thyme
08 - 2 sprigs fresh rosemary
→ Glaze
09 - 2 tbsp honey
10 - 2 tbsp orange juice
→ Roasting Pan
11 - 1 cup chicken or goose stock
12 - 2 carrots, roughly chopped
13 - 2 celery stalks, roughly chopped
14 - 1 onion, roughly chopped
# How to Make It:
01 - Preheat oven to 350°F. Remove goose from refrigerator 30 minutes prior and pat dry with paper towels.
02 - Trim excess fat from cavity and neck. Season cavity with salt and pepper. Stuff with quartered apples, orange, onion, thyme, and rosemary.
03 - Lightly score skin without cutting into meat. Rub entire goose with remaining salt and pepper.
04 - Place carrots, celery, and onion in large roasting pan. Position rack or trivet over vegetables and place goose breast-side up on rack.
05 - Pour stock into pan. Roast for 1 hour, baste with pan juices, and remove excess fat.
06 - Roast for an additional 1 to 1½ hours, basting every 30 minutes, until skin is golden and internal temperature reaches 165°F in thickest thigh part.
07 - Combine honey and orange juice; brush glaze over goose during last 20 minutes of roasting.
08 - Transfer to platter, tent loosely with foil, and let rest for 20 minutes before carving. Skim and strain pan juices for serving.
# Expert Hacks:
01 -
- It's easier than you think—once you master the basics, roasting goose becomes your confidence-building triumph
- The rendered fat becomes liquid gold for future roasts, making this dish practically generous with its gifts
- Your guests will remember this meal for years, the way that golden skin and succulent meat stays with them
- It's naturally gluten-free and elegant without fussing over dietary requirements
02 -
- Rendering the fat properly is essential—too much fat pooling in the pan causes uneven browning. That's why basting and skimming are your rhythm during cooking.
- The thermometer reading is your true guide, not time alone. Every goose is different, and your oven has its own personality. Trust the thermometer.
- Resting the goose isn't optional—it's the difference between juicy meat and dry disappointment. Those 20 minutes aren't wasted time; they're invested in perfection.
03 -
- If your goose starts browning too quickly, tent it loosely with foil and reduce the oven temperature slightly—dark doesn't mean done.
- Save those cavity aromatics after roasting—they've absorbed all the goose flavor and make an exceptional addition to your gravy or stock.
- Carve the goose in the kitchen before serving if you prefer a more controlled presentation, or bring it whole to the table for the full ceremonial effect.