Christmas Goose
Celebrate the holiday season with an unforgettable centerpiece: a perfectly roasted Christmas Goose. This traditional festive dish features tender, flavorful meat encased in golden, crispy skin, thanks to meticulous scoring and basting techniques. Stuffed with a fragrant medley of apples, onions, orange, garlic, and fresh herbs like thyme and sage, the goose offers a harmonious balance of savory and subtly sweet, infused with bright citrus notes. Roasted to perfection and basted with drippings enhanced by dry white wine, this show-stopping meal will fill your kitchen with irresistible aromas. Serve this magnificent goose alongside classic holiday sides for an elegant feast that captures the spirit of Christmas. Perfect for feeding a crowd, this recipe ensures a memorable holiday gathering with family and friends. Keywords: Christmas Goose recipe, holiday centerpiece, roasted goose, festive dinner, traditional holiday meal.
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Recipe Information
Ingredients
- 1 approximately 10-12 pounds whole goose
- 2 tablespoons salt
- 1 tablespoon black pepper
- 3 medium, cored and quartered apples
- 2 medium, quartered onions
- 6 sprigs fresh thyme
- 6 sprigs fresh sage
- 1 medium, quartered orange
- 1 head, halved crosswise garlic
- 1 cup dry white wine
- 2 tablespoons, melted goose fat or unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Remove the goose from the refrigerator and allow it to come to room temperature for about 30 minutes.
Remove any giblets or neck from the cavity of the goose, and set them aside for making stock or gravy. Trim any excess fat around the cavity opening.
Pat the entire goose dry with paper towels. Using a sharp knife, gently score the skin in a crosshatch pattern, being careful not to cut into the meat. This will help render the fat during cooking.
Generously season the inside of the goose cavity with 1 tablespoon of salt and 1/2 tablespoon of black pepper.
Stuff the cavity with the quartered apples, onions, orange, garlic, and the fresh thyme and sage sprigs.
Truss the goose legs together with kitchen twine, and fold the wing tips under the body to prevent burning during roasting.
Rub the outside of the goose with the melted goose fat or butter, and season evenly with the remaining salt and black pepper.
Place the goose breast-side up on a rack set inside a large roasting pan. Pour the dry white wine into the bottom of the pan.
Roast the goose in the preheated oven for 2.5 to 3 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) and the skin is golden brown and crisp. Baste the goose with the pan drippings every 30 minutes.
If the skin starts to brown too quickly, tent the goose loosely with aluminum foil to prevent over-browning.
Once cooked, remove the goose from the oven and transfer it to a cutting board. Tent with foil and let it rest for 20 minutes before carving.
While the goose rests, pour off excess fat from the roasting pan and reserve it for other uses, such as roasting potatoes. Use the remaining drippings to prepare a gravy if desired.
Carve the goose and serve with your favorite holiday sides.
Nutrition Facts
Calories |
19219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1706.3 g | 2188% | |
| Saturated Fat | 616.9 g | 3084% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 4669 mg | 1556% | |
| Sodium | 17889 mg | 778% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 18.9 g | ||
| Protein | 817.8 g | 1636% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 891 mg | 69% | |
| Iron | 126.1 mg | 701% | |
| Potassium | 11283 mg | 240% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
