Holiday Roast Goose Recipe

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Holiday Roast Goose

Geese are as easy to cook as a turkey or big chicken, but with more fat. Brushing on a flavorful syrup near the end of roasting adds a dramatic glaze to the bird.

  • 1 10- to 12-lb. domestic goose
  • 1 tsp. dried marjoram, crushed
  • 1/4 to 1/2 tsp. coarsely ground black pepper
  • 1 recipe Herb Glaze or Ginger-Honey Glaze
  • Preheat oven to 350 degrees F. Rinse goose; pat dry with paper towels. Remove excess fat from cavity and neck. Sprinkle body cavity and rub the outside of the skin with marjoram and pepper.
  • Skewer neck skin to back; tie legs to tail using 100 percent cotton kitchen string. Twist wings under back. Prick entire surface of bird with a fork.
  • Place goose, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into thigh meat (bulb should not touch the bone).
  • Roast, uncovered, for 3 to 3-3/4 hours, or until the thermometer registers 180 degrees, drumsticks move easily in sockets, and juices run clear. Using a basting bulb, carefully remove and discard the hot, liquid fat as it accumulates during roasting.
  • Baste goose with about 1/3 cup of Herb Glaze or Ginger-Honey Glaze during the last 15 minutes of roasting. Add vinegar or broth to remaining glaze as directed.
  • Reheat glaze to serve as a sauce. Cover goose; let stand for 15 minutes before carving.
  • To serve, carve goose; pass remaining glaze to drizzle over sliced goose. Makes 12 to 16 servings.
Herb Glaze
  • In a small bowl, stir together 3/4 cup orange marmalade, 1/4 cup snipped fresh flat-leaf parsley, and 1 teaspoon ground black pepper. After glazing goose, stir 1 tablespoon white vinegar into remaining mixture before passing as a sauce.
Ginger Honey Glaze
  • In a small saucepan stir together 1 cup honey, 1/4 cup Dijon-style mustard, and 2 to 3 teaspoons grated fresh ginger. Heat through. After glazing goose, stir 1 to 2 tablespoons chicken broth into remaining glaze before passing as a sauce.
Nutrition Facts
  • Calories 1,026, Total Fat 83 g, Saturated Fat 25 g, Monounsaturated Fat 43 g, Polyunsaturated Fat 9 g, Cholesterol 225 mg, Sodium 187 mg, Carbohydrate 16 g, Total Sugar 11 g, Fiber 0 g, Protein 49 g. Daily Values: Vitamin C 21%, Calcium 4%, Iron 40%.
  • Percent Daily Values are based on a 2,000 calorie diet
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