Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 whole goose (10–12 lb), giblets removed
- 3 tbsp kosher salt, 2 tsp black pepper, 1 tsp baking powder (optional)
- 6 thyme sprigs, 4 rosemary sprigs, 2 bay leaves
- 1 head garlic, halved
- 4 tart apples, cored and cut into wedges
- 2 large yellow onions, cut into wedges
- 1 cup apple cider, 2 tbsp honey, 1 tbsp Dijon, 1 tbsp cider vinegar
- 1 cup low-sodium chicken stock, 1/2 cup dry white wine (or cider)
- 1 cup water (for pan), 1 tbsp unsalted butter (for sauce)
- Optional: 1 tsp crushed juniper berries, 1 tbsp orange zest
Do This
- 1) Dry-brine goose 12–24 hours (salt + baking powder + pepper + zest), uncovered in the fridge.
- 2) Preheat to 425°F; score/prick skin, stuff cavity with garlic, herbs, a few apple/onion wedges; set on rack over 1 cup water.
- 3) Roast 25 minutes at 425°F, then pour off fat and prick again.
- 4) Reduce to 350°F and roast 75 minutes; rotate pan halfway and baste with rendered fat.
- 5) Toss remaining apples/onions with 2 tbsp cider vinegar, 1 tbsp honey, herbs; add to pan and roast 55 minutes more.
- 6) Simmer glaze (cider + honey + Dijon + goose fat) 8–10 minutes; brush during last 15 minutes; rest 20 minutes, make pan sauce (stock + wine), carve and serve.
Why You’ll Love This Recipe
- Classic holiday centerpiece: crisp mahogany skin, juicy meat, and aromatic herbs.
- Roasted apples and onions soak up goose drippings for irresistible sweet-savory flavor.
- Reliable method with specific times, temperatures, and a glossy cider-herb glaze.
- Generous rendered goose fat—perfect for next-day roast potatoes.
Grocery List
- Produce: 4 tart apples, 2 large yellow onions, 1 head garlic, fresh thyme, fresh rosemary, optional orange
- Dairy: 1 tbsp unsalted butter
- Pantry: 1 whole goose (10–12 lb), kosher salt, black pepper, baking powder (optional), bay leaves, apple cider, honey, Dijon mustard, apple cider vinegar, low-sodium chicken stock, dry white wine (or extra cider), optional crushed juniper berries
Full Ingredients
Goose & Seasoning
- 1 whole goose (10–12 lb / 4.5–5.5 kg), giblets removed
- 3 tbsp kosher salt
- 2 tsp freshly ground black pepper
- 1 tsp baking powder (optional, helps crisp skin)
- 1 tbsp finely grated orange zest (optional)
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- 1 head garlic, halved crosswise
- 1 cup water (to start in roasting pan)
Apples, Onions, and Herbs
- 4 firm tart apples (about 1.5 lb), cored and cut into thick wedges
- 2 large yellow onions (about 1 lb), cut into thick wedges
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp fresh thyme leaves (from the sprigs above), divided
- 1 tsp finely chopped fresh rosemary (from the sprigs above)
- 1 tsp kosher salt
- 1/2 tsp black pepper
Cider–Herb Glaze
- 1 cup apple cider
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp rendered goose fat (from the pan)
- 1 sprig rosemary + 2 sprigs thyme
- 1 tbsp apple cider vinegar (to finish)
- Pinch kosher salt
Pan Sauce (Optional but Recommended)
- 1/2 cup dry white wine (or additional apple cider)
- 1 cup low-sodium chicken stock
- 2 tbsp pan drippings (defatted)
- 1 tbsp unsalted butter, cold
Step-by-Step Instructions
Step 1: Dry-brine and prep the bird
Pat the goose completely dry with paper towels. Stir together the kosher salt, black pepper, and baking powder (if using); mix in orange zest if desired. Rub this mixture all over the goose, including inside the cavity. Place on a rack set over a rimmed sheet pan and refrigerate uncovered for 12–24 hours to dry-brine. If you are short on time, proceed without the overnight rest—the recipe still works, but the skin will be less crisp.
Step 2: Score, prick, and set up the roasting pan
Preheat the oven to 425°F with a rack in the lower third. Using a sharp knife, score the skin and fat of the goose breast in a shallow crosshatch pattern, taking care not to cut into the meat. Prick the legs and the thickest fat pockets all over with a skewer to help render fat. Loosely stuff the cavity with the halved garlic, bay leaves, 2 sprigs thyme, 2 sprigs rosemary, and 4–6 apple wedges plus a few onion wedges. Set the goose breast-side up on a V-rack in a large roasting pan. Scatter remaining onion wedges in the pan and pour in 1 cup water to prevent scorching.
Step 3: Start hot to jumpstart rendering
Roast at 425°F for 25 minutes to blister the skin and begin rendering fat. Carefully remove the pan and pour the hot fat into a heatproof bowl (it will accumulate quickly). Prick any new fat pockets that have appeared, especially around the thighs. Return the goose to the oven.
Step 4: Reduce heat and slow-roast
Lower the oven to 350°F and roast for 75 minutes. Rotate the pan halfway through for even browning. If desired, baste lightly with some rendered fat for extra color. Keep an eye on the pan; if it looks dry, add 1/2 cup hot water to prevent drippings from burning. Pour off excess fat into your bowl whenever it reaches the level of the onions in the pan.
Step 5: Add apples and make the glaze
In a bowl, toss remaining apple wedges with 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tbsp thyme leaves, chopped rosemary, 1 tsp kosher salt, and 1/2 tsp pepper. Scatter them around the goose in the pan.
Meanwhile, make the glaze: In a small saucepan, combine the apple cider, 2 tbsp honey, Dijon, 1 tbsp goose fat, and the thyme and rosemary sprigs. Simmer over medium heat for 8–10 minutes until reduced by about half and syrupy. Off the heat, stir in 1 tbsp cider vinegar and a pinch of salt.
Step 6: Finish roasting and glaze
Continue roasting at 350°F for 55 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165–170°F and the skin is deep golden-brown. During the last 15 minutes, brush the goose with the glaze 2–3 times. If the skin threatens to over-brown, tent loosely with foil. Transfer the goose to a warm platter and rest for 20 minutes; keep the apples and onions warm.
Step 7: Make the pan sauce and carve
Pour off all but 2 tbsp of the pan fat. Set the pan over medium heat and deglaze with the white wine (or cider), scraping up browned bits. Add 1 cup stock and any remaining glaze; simmer 6–8 minutes until reduced to about 1 cup. Whisk in 2 tbsp defatted drippings (if not already in the pan) and finish with 1 tbsp cold butter. Taste and adjust seasoning; strain if you like. Carve the goose: remove legs and thighs, slice breasts across the grain, and arrange with the roasted apples and onions. Serve with the warm pan sauce.
Pro Tips
- Dry-brining and air-chilling overnight dramatically improves skin crispness; baking powder raises the skin’s pH for extra crackle.
- Score only the skin and fat, not the meat—this prevents juice loss and keeps the breast succulent.
- Add apples in the last hour so they brown and soften without collapsing.
- Save the rendered goose fat; strain and refrigerate up to 3 months (or freeze up to 1 year). It turns roast potatoes and vegetables into pure magic.
- Use an instant-read thermometer and check both thighs and breasts to avoid overcooking.
Variations
- Juniper and Peppercorn: Add 1 tsp crushed juniper berries and 1 tsp cracked black pepper to the salt rub for a classic game-bird aroma.
- Orange–Cranberry Glaze: Swap cider for 3/4 cup orange juice and 1/4 cup cranberry juice; reduce with 2 tbsp honey and 1 tsp Dijon, then glaze as directed.
- Savory Sage and Marjoram: Replace rosemary with sage and marjoram, and finish the sauce with a splash of dry sherry instead of wine.
Storage & Make-Ahead
Dry-brine the goose up to 24 hours ahead. Make the glaze up to 3 days in advance and refrigerate; rewarm to loosen. Leftover carved goose keeps 3 days in the refrigerator; reheat, skin-side up, at 350°F for 10–12 minutes to re-crisp. Pan sauce keeps 4 days chilled or 2 months frozen. Rendered fat keeps 3 months refrigerated or 1 year frozen.
Nutrition (per serving)
Approximate for 1/8 of a 10–12 lb goose with skin, glaze, apples, and sauce: 790 calories; 58 g fat (20 g saturated); 8 g carbohydrates; 0–2 g fiber; 52 g protein; 980 mg sodium.
