Roasted Holiday Goose
Preparing the perfect goose is easier then you think!
Ducks and Geese are both red-meat birds, and while the USDA recommends a final temperature of 165°F for both duck and goose, we agree with our network of chefs who believe their rich breast meat is best served medium-rare, or 145°F.
In order to achieve a perfect medium-rare breast while still allowing the legs and thighs enough roasting time to become tender and delicious we like this recipe which calls for removing the breast part way through roasting. If you don’t want to include this additional step please check out our Perfect Roast Duck Recipe, which offers an alternative roasting method.
This recipe works great for duck too! Just be sure to adjust the cooking time accordingly. Ducks are smaller in size and will cook faster.
- 1 8 – 10 pound goose
- 1 Lemon
- 1 Head of garlic
- 5 Medium red potatoes (cubed)
- 2 Medium turnips (cubed)
- 3 Carrots (chopped)
- 2 Tablespoons Kosher Salt
- 2 Tablespoons of Olive Oil (optional)
- Deep Roasting Pan
- Roasting Rack
- Sharp Thin Knife (Boning knife is ideal but not necessary)
- Large needle or other sharp pointy implement
- Aluminum Foil
- Turkey Baster (optional)
1. Preheat oven to 325 ° F and remove the goose from the fridge. Allow to rest for 30-40 minutes, or until the chill of the refrigerator subsides.
2. Remove the neck and giblets from the cavity. You may also wish to remove the wing tips for presentation, but this is optional.
3. Trim any extra skin at the neck and around the cavity opening and remove any fat you can find inside the cavity. Set everything you trim aside if you wish to use in gravy or rendering later.
4. Prick small holes all over the skin being sure not to pierce the meat. This allows the fat a chance to render out during roasting and ensures crispy delicious skin!
5. Generously salt the goose all over both inside and out. Halve the lemon and cut the top off the garlic and place inside the cavity. You may also wish to add other aromatic herbs such as thyme and sage inside the goose. Pat the skin dry before placing it breast side up on the roasting rack.
6. Cube your root vegetables, season with salt and toss with just a bit of olive oil (if you have any goose fat on hand you may wish to use that instead). Add the vegetables to the bottom of your roasting pan.
7. Place the goose in the oven. Now is a good time to start gravy or begin rendering the fat if you’d wish.
8. After 40 minutes check the internal temperature of the breast. If your thermometer reads a temperature between 130°F and 140°F remove the goose from the oven but leave the oven on. You may wish to take this time to skim some of the excess fat that has collected in your roasting pan. A turkey baster works very well for this!
9. Move the goose to a cutting board (being careful as it will be hot!). Using a sharp thin knife delicately remove each breast from the body of the goose. Following the center keel bone working your knife in short gentle up and down strokes, keeping as close to the breast bone as possible. You will end up with 2 intact breasts which can then be set aside and tented with aluminum foil.
10. Return the goose (minus the breast) to the oven and continue roasting the legs and thighs for another 45 minutes, or until the internal temperature reaches 165°F – 175°F. Remove the goose from the oven.
11. Separate the leg quarters from the body of the goose. For extra crispy skin add some of the fat drippings to a sauté pan placed over medium high heat. Sauté both the breast and the legs skin side down for 3-4 minutes pressing down gently to achieve good contact with the bottom of the pan. Do not flip them. Be sure to only sauté the skin side!
12. Slice, serve and ENJOY!
We’d love to hear from you! Leave your comments and questions bellow.
*Ducks and Geese are both both considered waterfowl which is a branch of the poultry family, but unlike other poultry, like chickens and turkeys, ducks and geese are red-meat birds. They do not carry the same risk factors for salmonella that chickens do and we think their breast meat is best enjoyed when cooked medium-rare, 145°F.
If you elect to cook your entire duck or goose to 165°F (the temperature recommended by the USDA), please remember that both duck and goose meat is red not white, and it will still remain pink, but is completely safe to eat. If duck or goose is over cooked it may acquire an undesired livery flavor, so be careful not to over cook. Happy eating!