Whole Roasted Goose

A roast goose is the classic holiday bird — rich, deeply flavored and wrapped in crisp, golden skin. This simple herb-roasted goose is seasoned with thyme, rosemary and sage, then roasted hot to start and low to finish, with the fat poured off as it renders so the skin crisps and the meat stays juicy. The drippings, vegetables and neck in the pan become a savory pan juice to spoon over every slice. Here’s how to roast a whole goose in the oven, step by step.

Serves 8–10 · about 3–3½ hours in the oven · plan ahead to thaw and dry the goose

Ingredients

• 1Savenor’s whole goose (12–14 lb), thawed
• 2 tbspkosher salt
• 2 tspfreshly ground black pepper
• 2 tbspfresh thyme leaves, chopped
• 1 tbspfresh rosemary, chopped
• 1 tbspfresh sage, chopped
• For the cavity
• 1onion, quartered
• 1lemon, halved
• 1 headgarlic, halved crosswise
• A fewsprigs each thyme, rosemary and sage
• For the pan and pan juices
• 1onion, roughly chopped
• 2carrots, roughly chopped
• 2celery stalks, roughly chopped
• 1goose neck, if included
• 2 cupswater
• ½ cupdry white wine
• 1½ cupschicken stock
• 1 tbspall-purpose flour (optional, to thicken)

Instructions

1. Thaw and prep (a day or two ahead)
   Thaw the goose in the refrigerator, allowing 2–3 days. Remove the neck and any giblets from the cavity (save the neck for the pan) and pull out the loose fat around the cavity opening. Pat the goose very dry inside and out.
2. Prick the skin
   Using a sharp paring knife or skewer held at a shallow angle, prick the skin all over, especially on the breast, the thighs and under the wings, without piercing the meat. These little holes let the fat run out as it renders.
3. Season
   Mix the salt, pepper, thyme, rosemary and sage, and rub it all over the goose and inside the cavity. For the crispiest skin, refrigerate the goose uncovered on a rack overnight. Take it out of the fridge about 1 hour before roasting.
4. Set up the pan
   Preheat the oven to 400°F with a rack in the lowest position. Fill the cavity with the quartered onion, lemon, garlic and herb sprigs. Scatter the chopped onion, carrots, celery and neck in a large roasting pan, add the 2 cups of water, and set a rack on top. Place the goose on the rack, breast side down.
5. Start hot
   Roast for 45 minutes at 400°F to get the fat rendering.
6. Turn and roast low
   Take the pan out and siphon or carefully pour off the fat from the pan (a bulb baster works well), leaving the vegetables and juices behind. Using wadded paper towels, turn the goose breast side up and prick the skin again. Lower the oven to 325°F and roast for about 2–2½ hours, siphoning off the fat every 30–45 minutes. If the pan looks dry, add a splash of water so the drippings don’t scorch.
7. Check the temperature
   Start checking after about 2 hours at 325°F with an instant-read thermometer in the thickest part of the thigh, away from the bone. Remove the goose when it reads 165°F. If the skin isn’t as browned and crisp as you’d like when it gets close, raise the oven to 425°F for the last 10–15 minutes.
8. Rest
   Move the goose to a cutting board, tent it loosely with foil and let it rest for 20–30 minutes. It will rise a few degrees as it rests.
9. Make the pan juices
   While the goose rests, strain the pan liquid into a fat separator or measuring cup, pressing on the vegetables, and spoon off the fat that rises to the top (save it). Set the roasting pan over medium-high heat, add the wine and scrape up the browned bits. Add the skimmed juices and the stock, and simmer until reduced to about 1½ cups, 5–10 minutes. For a thicker gravy, whisk the flour with 1 tablespoon of the goose fat in a small saucepan, cook for a minute, then whisk in the juices and simmer until lightly thickened. Season with salt and pepper.
10. Carve and serve
    Carve the legs and thighs, then slice the breast meat. Serve with the warm pan juices.

Roasting Timeline