Sweet Roast Goose

Have you ever made a goose before? I hadn’t before today. This Sweet Roasted Goose was my first and in the words of Clark Griswold, SR, “She’s a beaut!”

Sweet Roasted Goose is a tried and true recipe for a succulent goose with crispy skin and tender meat seasoned with apple, orange and potato stuffing. Top with Cumberland Sauce. #howtocookgoose #roastgoose www.savoryexperiments.com


 

Sweet Roasted Goose is a tried and true recipe for a succulent goose with crispy skin and tender meat seasoned with apple, orange and potato stuffing. Top with Cumberland Sauce.

Like all of my recipes, I did a lot of research and ending up landing on what is claimed to be one of the best roast goose recipes around from The Wort Hotel in Jackson, WY. My goal was to make this our Christmas goose, but I didn’t want to take the chance of teaching myself on the actual holiday.

Make sure you PIN Sweet Roasted Goose!

Sweet Roasted Goose has a candy-like, crispy skin with succulent, juicy meat and is served with Cumberland Sauce, a chilled fruit and vinegar based sauce.

Cumberland Sauce Recipe- Cumberland Sauce is classic fruit and vinegar based sauce that brightens goose, venison and duck.

I have to say, making a roast goose for the first time is a little intimidating, but much like anything else, you can’t learn if you don’t dive right in and try!

I prepared the recommended sides for Sweet Roasted Goose, Chestnut Dressing, and I have to say the chestnuts gave me more of a run for my money than the goose did.

corner view of chestnut stuffing

So here go folks, all the tips and tricks I’ve learned about preparing a goose.

Sweet Roasted Goose is a tried and true recipe for a succulent goose with crispy skin and tender meat seasoned with apple, orange and potato stuffing. Top with Cumberland Sauce. #howtocookgoose #roastgoose www.savoryexperiments.com

First of all, don’t listen to the haters. If you’ve ever made a whole chicken or turkey, then you are already ahead of the game.

You stuff the body cavity, truss it and roast, basting throughout the process, but there are a few things you should know that are notably different.

Tips for Cooking a Goose:

ONE. Bigger is not better. In fact, with goose, small and young are preferred. Older, larger geese tend to be tough. Aim for 8-10 lbs.

TWO. Goose is very fatty, which is good and bad. Take off all of your jewelry, even preparing the bird will leave a thick residue.

THREE. That same fat is liquid GOLD, seriously. You know how everyone gets all giddy about duck fat fries? Well goose fat is like the crème de la crème of fats.

If you remove any excess fat, save it, along with those drippings. You can freeze it for a special occasion by making duck confit or roast potatoes and veggies.

A close up of trussed goose

FOUR. Goose does NOT taste like chicken. Goose has a very rich and distinct flavor that really can’t be compared to any other meat in the American diet. It is all dark meat and highly flavorful.

FIVE. A frozen goose (most likely what you will get if in the states) takes 2-3 days to fully thaw.

Close up of a roasted goose

SIX. The goose may look large, but a 8-10 pound bird will only feed 4-5 people. Plan accordingly.

SEVEN. Remove wing tips while prepping the bird. They are aren’t edible and just burn.

EIGHT. Some recipes roast breast side up and then carve out the breast to complete cooking. Other cook breast side down and and then flip half way through. You have to do something because the meat is so oddly distributed.

I don’t like carving it mid-cook, so I flip it.

NINE. Pricking the skin allows it to get crispy. You can cover it with boiling water, like some do with duck, but I find this to be unnecessary with this particular recipes.

For even crispier skin, refrigerate uncovered for 1-24 hours to further dry out the skin.

Sweet Roasted Goose is a tried and true recipe for a succulent goose with crispy skin and tender meat seasoned with apple, orange and potato stuffing. Top with Cumberland Sauce. #howtocookgoose #roastgoose www.savoryexperiments.com

TEN. GOose should be cooked to an internal temperture of 165 degrees. The meat might still be a little pink. For goose, this is acceptable.

I hope you enjoy your delicious Sweet Roasted Goose like we did. Here are more traditional (non-traditional) holiday entrees!

Sweet Roasted Goose is a tried and true recipe for a succulent goose with crispy skin and tender meat seasoned with apple, orange and potato stuffing. Top with Cumberland Sauce. #howtocookgoose #roastgoose www.savoryexperiments.com
Sweet Roasted Goose is a tried and true recipe for a succulent goose with crispy skin and tender meat seasoned with apple, orange and potato stuffing. Top with Cumberland Sauce. #howtocookgoose #roastgoose www.savoryexperiments.com

Sweet Roasted Goose Recipe

4.45 from 9 votes
Succulent and sweet, roasted goose is the perfect Christmas dinner meal. These easy to follow steps will have you roasting your goose like a pro!
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Servings: 4

Ingredients

Goose:

  • 8-10 pound goose
  • 1/2 cup kosher
  • 1 lemon halved
  • 1 apple cored and diced
  • 1 small potato diced
  • 1 orange sliced
  • 1/4 cup chopped celery

Basting Syrup:

Instructions

  • Start by cold brining the goose. Remove neck and giblets from inside cavity and place goose in a large stock pot. Add cold water to cover the goose, stir in salt and refrigerate overnight (12-24 hours).
  • Preheat oven to 450 degrees.
  • Make basting syrup by whisking together all ingredients in a medium mixing bowl and setting aside.
  • Remove goose from the water and rinse well. Remove any excess skin flaps or noticeable fat pockets. Pierce skin liberally with a fork. Rub inside cavity with lemon halves and then stuff with apple, potato, orange and celery. Truss the goose, just like a turkey, to secure the wings to the body and tie legs together to close off the cavity.
    A close up of trussed goose
  • In a small bowl, whisk together all ingredients for basting syrup. 
  • Generously lather goose with basting syrup.
  • Place the goose in the oven. Reduce oven temperature to 350 degrees. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the basting syrup.
  • When internal temperature reaches 170 degrees in both the thigh and breast, roast for an additional 20 minutes and then remove.
  • Allow to rest for 15 minutes before carving. Discard vegetable stuffing and serve with Cumberland Sauce.
  • Carve goose and serve with stuffing and Cumberland sauce.
  • If you’ve tried this recipe, come back and let us know how it was! 

Notes

Cane syrup is my new favorite sweetener. Look for it near honey or agave nectar. It comes in a jar.

Nutrition

Calories: 1177 kcal, Carbohydrates: 132 g, Protein: 146 g, Fat: 339 g, Saturated Fat: 110 g, Cholesterol: 817 mg, Sodium: 15130 mg, Potassium: 3281 mg, Fiber: 3 g, Sugar: 121 g, Vitamin A: 2070 IU, Vitamin C: 78 mg, Calcium: 198 mg, Iron: 24.9 mg
Author: Chef Jessica Anne
Calories: 1177
Course: Main Course, Main Dish
Cuisine: American
Keyword: roast goose
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.45 from 9 votes (6 ratings without comment)

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Questions and Reviews

  1. 5 stars
    I can’t wait to try your version,
    In past I used a peach brandy and peach preserve glaze, is it ok to do the stuffing in the goose instead of separate?? I always find stuffing has more flavor in the bird.

    1. Sure! It might need to cook a little longer, just make sure to temp check it with a digital thermometer.

  2. 5 stars
    You have convinced me to give roasted goose a try. I will definitely be switching things up a bit over here.

  3. 5 stars
    I have always wanted to cook a goose!! With your tips and helpful instructions, I can!! I love that gorgeous skin!