Description
This traditional Crispy Roast Goose recipe delivers restaurant-quality results with impossibly crispy golden skin and succulent, flavorful meat. Perfect for holiday celebrations, this comprehensive guide includes dry-brining techniques, strategic fat rendering, and foolproof roasting methods that guarantee success every time.
Ingredients
1 whole goose (10–14 pounds), giblets and excess fat removed
2 tablespoons coarse sea salt
1 tablespoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried sage
1 large yellow onion, quartered
2 apples (Granny Smith or Honeycrisp), quartered
6 fresh sage leaves
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 head garlic, halved crosswise
2 bay leaves
2 cups water (for roasting pan)
Instructions
1. Remove goose from packaging, check cavity for giblets and excess fat, rinse and pat completely dry with paper towels.
2. Using a sharp skewer, prick the skin all over the breast, legs, and back, spacing pricks about 1 inch apart. Pierce only the skin and fat layer, not the meat.
3. Mix sea salt and black pepper. Rub thoroughly over entire bird including inside the cavity. Place on a wire rack over a baking sheet.
4. Refrigerate uncovered for 24-48 hours to dry-brine. This dries the skin and seasons the meat.
5. Remove goose from refrigerator 60-90 minutes before roasting to bring to room temperature.
6. Pat skin dry again with paper towels. Stuff cavity loosely with quartered onions, apples, garlic, and fresh herbs.
7. Truss legs with kitchen twine and tuck wing tips under body. Place on wire rack in roasting pan.
8. Pour 2 cups water into bottom of roasting pan to prevent fat from smoking.
9. Preheat oven to 425°F (220°C). Roast goose for 30 minutes at this high temperature.
10. Reduce oven temperature to 325°F (165°C). Continue roasting for 2-2.5 hours more (15-18 minutes per pound total).
11. Every 45 minutes, remove accumulated fat from the roasting pan using a bulb baster. Save this rendered fat.
12. Check doneness: instant-read thermometer should register 165°F (74°C) in the thickest part of the thigh.
13. Transfer goose to a cutting board and tent loosely with foil. Rest for 20-30 minutes.
14. Carve and serve immediately with your favorite holiday sides and rich gravy made from the drippings.
Notes
Never skip the dry-brining step—it’s essential for crispy skin and well-seasoned meat.
Save all rendered goose fat for making incredible roasted potatoes later.
Do not baste the goose during roasting—this adds moisture and prevents crispy skin.
If the skin browns too quickly, tent loosely with foil and reduce temperature by 25°F.
The goose is done when the internal temperature reaches 165°F, not when the skin looks perfect—prioritize food safety.
Leftover goose keeps refrigerated for 4 days and makes excellent sandwiches, salads, or fried rice.
- Prep Time: 30 minutes (plus 24-48 hours dry-brining)
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Traditional European
Nutrition
- Serving Size: 1/6 to 1/8 of whole goose (approximately 6-8 oz cooked meat)
- Calories: 390
- Sugar: 1g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 115mg
Keywords: crispy roast goose, Christmas goose, holiday roast, roasted goose, traditional goose recipe