If you’re craving a holiday centerpiece that truly wows your guests and fills your home with irresistible aromas, then this Roast Christmas Goose with Gravy Recipe is exactly what you need. I absolutely love how this recipe transforms a classic goose into a tender, flavorful, and beautifully crisp dish that’s perfect for those special Christmas dinners or festive gatherings. Trust me, once you try it, you’ll see why this recipe is a keeper—it delivers rich, hearty flavors and a gravy that’s just perfect for drizzling!
Why You’ll Love This Recipe
- Rich, Crispy Skin: The secret to perfectly crisp goose skin is slow roasting and careful basting—you’ll love the texture and flavor contrast.
- Juicy Meat Every Time: Goose can be tricky, but this recipe walks you through how to keep the meat juicy and tender.
- Homemade Gravy Magic: Using the pan drippings yields a deeply flavorful gravy that complements the goose perfectly.
- Showstopper for Holiday Tables: This roast goose steals the spotlight, making your Christmas dinner truly memorable.
Ingredients You’ll Need
Getting the right ingredients together is key for this Roast Christmas Goose with Gravy Recipe. I always recommend a fresh, good-quality goose and a few simple pantry staples that bring out the best in the meat.
- Goose: Choose an 8-10 lb bird for the perfect size to serve about 6 people comfortably.
- Kosher salt: Essential for seasoning and bringing out the flavor, plus it helps with crisping the skin.
- Stuffing: Optional, but makes the bird extra festive—think apples, chestnuts, or your favorite holiday stuffing.
- Cooking oil: Just a little to help brown the skin and keep it juicy while roasting.
- Water: Used for the roasting pan to keep the drippings from burning and to make gravy later.
- Dry red wine: Adds depth and richness to the gravy.
- Cornstarch: Mixed with water to thicken the gravy to that silky smooth finish we all love.
Variations
I love to mix things up depending on the season or the crowd. This Roast Christmas Goose with Gravy Recipe is surprisingly versatile, letting you swap sides, tweak the stuffing, or add different herbs to personalize the flavor.
- Herb Variation: Trying fresh rosemary and thyme in the cavity adds an aromatic touch that complements the rich meat beautifully—I always keep these herbs on hand during the holidays.
- Stuffing Swap: I’ve made this goose with chestnut and pear stuffing, which made my family go crazy, and also with classic sage and onion for a comforting, traditional vibe.
- Dietary Adjustments: If you prefer a lighter option, you can roast the goose without stuffing and drizzle extra crisp duck fat or olive oil afterwards for flavor without heaviness.
How to Make Roast Christmas Goose with Gravy Recipe
Step 1: Prepare and Season Your Goose
First things first, remove any giblets and pat the goose dry inside and out with paper towels—dry skin means crispy skin! Sprinkle kosher salt all over, inside the cavity and on the surface. If you’re using stuffing, stuff the cavity loosely, so heat can circulate properly. Let the goose sit uncovered in the refrigerator for a few hours or overnight if you can; this dries out the skin further and guarantees crispiness.
Step 2: Roast Low and Slow
Preheat your oven to 325°F (160°C). Place the goose breast side up on a rack in a roasting pan, brush with a little cooking oil, and pour 3 cups of water into the pan to keep the drippings juicy and prevent burning. Roast for about 2.5 hours, basting every 30 minutes with the pan juices. Keep an eye on the water level and add more if it evaporates. This slow roast gently renders the fat and cooks the meat thoroughly.
Step 3: Crisp Up the Skin
When the goose is nearly cooked (a meat thermometer should read around 160°F in the thickest part), crank the oven up to 425°F (220°C). Roast for another 20-30 minutes or until the skin is beautifully golden and crunchy. This final high heat blast is what seals in the moisture and gives you that drool-worthy skin texture.
Step 4: Make the Perfect Gravy
While the goose rests (always let it rest, it helps juices redistribute!), pour the drippings and fat from the roasting pan into a fat separator or carefully skim off the fat. Place the pan over medium heat, add dry red wine and 3 cups of water, scraping the bottom to loosen all those brown bits. Bring to a simmer. Mix the cornstarch with cold water and slowly whisk it into the pan juices to thicken. Taste and adjust seasoning. You’ll find this homemade gravy to be the ultimate companion to the roast, rich and savory.
Pro Tips for Making Roast Christmas Goose with Gravy Recipe
- Dry the Skin Thoroughly: The day before roasting, let your goose air-dry uncovered in the fridge for crispier skin every time.
- Use a Meat Thermometer: Don’t guess doneness—160°F in the thickest thigh ensures perfect, juicy meat without overcooking.
- Collect the Fat: Save your goose fat during cooking—it’s gold for roasting potatoes later or adding flavor to veggies.
- Rest Before Carving: Letting the goose rest 20 minutes keeps all those juices locked in for moist, tender slices.
How to Serve Roast Christmas Goose with Gravy Recipe
Garnishes
I like to finish the plate with fresh herbs like rosemary sprigs for an aromatic touch—it adds a festive look and a bright flavor contrast to the rich goose. A few fresh orange slices on the side also bring a lovely citrus aroma that complements the meat beautifully.
Side Dishes
This roast goose pairs wonderfully with classic seasonal sides like roasted Brussels sprouts tossed in goose fat, creamy mashed potatoes, and tangy cranberry sauce. For a little sweetness, buttery honey-glazed carrots or braised red cabbage work like magic. Trust me, these sides make a festive feast your family will talk about for years.
Creative Ways to Present
For your holiday table, I love arranging the carved goose on a large platter layered with fresh herbs, roasted garlic cloves, and bright cranberries. You could even nestle the bird on a bed of colorful roasted veggies. It always gets the oohs and aahs, and the pretty presentation makes everyone feel that extra-special holiday spirit.
Make Ahead and Storage
Storing Leftovers
After enjoying your goose dinner, wrap leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator. I like to keep the gravy separate in a jar so it stays fresh and doesn’t turn too thick in the fridge.
Freezing
If you have lots of leftovers, freezing is a great option. Slice the goose into meal-sized portions, wrap well with freezer paper or heavy-duty foil, and store in freezer bags. The gravy freezes well, too—just thaw gently in the fridge overnight before reheating.
Reheating
To reheat, gently warm the goose slices in a low oven (around 300°F) covered with foil to keep them moist. Heat the gravy separately on the stovetop, stirring occasionally. This method preserves texture and prevents drying out, so you still get that delicious, juicy experience on day two.
FAQs
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Can I stuff the goose ahead of time for the Roast Christmas Goose with Gravy Recipe?
Yes! You can stuff the goose a few hours before roasting, but I recommend stuffing it no more than 1-2 hours ahead to keep it safe and prevent overfilling. Make sure the stuffing is moist but not wet, and loosely pack it to allow heat to circulate properly.
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How do I know when the goose is done?
The best way is to use a meat thermometer inserted into the thickest part of the thigh without touching bone. Once it reaches 160°F, the goose is perfectly cooked—juicy and safe to eat.
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Is goose fattier than turkey or chicken?
Yes, goose has a richer fat content, especially under the skin, which helps give it that crispy, flavorful crust. This fat also renders during roasting, keeping the meat moist and adding delicious depth to the gravy.
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Can I use a convection oven for this Roast Christmas Goose with Gravy Recipe?
Definitely! If using convection, reduce the oven temperature by about 25°F and keep an eye on the roast to avoid over-browning. The fan circulation helps crisp the skin quickly, so adjustments may be necessary.
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What do I do with the leftover goose fat?
Save it! Goose fat is fantastic for roasting potatoes—just toss your potatoes in goose fat and roast until super crispy. It can also be refrigerated and used to add flavor to vegetables or sautéed dishes.
Final Thoughts
This Roast Christmas Goose with Gravy Recipe has been a game-changer for my holiday dinners. I used to be intimidated by cooking goose, but once I nailed this method, it became my go-to for Christmas feasts that make everyone smile. The crispy skin, luscious meat, and rich gravy come together perfectly—you’ll feel like a holiday kitchen rockstar! Don’t hesitate to dive in and make this unforgettable centerpiece yourself; I promise, your family and friends will thank you all season long.
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Roast Christmas Goose with Gravy Recipe
- Prep Time: 15 min
- Cook Time: 150 min
- Total Time: 185 min
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Traditional Holiday
Description
This Classic Roast Christmas Goose with Gravy is an impressive and flavorful centerpiece perfect for holiday celebrations. The rich, tender goose is seasoned simply with kosher salt and roasted to crispy perfection, complemented by a delicious homemade gravy made from the pan drippings, red wine, and a cornstarch mixture for thickening. Serve with your favorite stuffing and seasonal sides for a memorable festive meal.
Ingredients
Goose
- 1 8-10 lb Goose
- 1 Tbsp Kosher salt
- 2 teaspoons Cooking oil
Gravy
- 3 cups Water
- 1/2 cup Dry red wine
- 2 Tablespoons Cornstarch (mixed with 2 Tablespoons water)
Stuffing
- See note for preferred stuffing recipe or use your favorite stuffing
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for roasting the goose evenly to a perfect golden finish.
- Prepare the goose: Remove giblets and excess fat from the goose cavity. Pat the bird dry with paper towels to ensure crispy skin. Rub the entire goose inside and out with kosher salt, ensuring even seasoning.
- Stuff the goose: Fill the cavity with your preferred stuffing. Do not overfill to allow heat to circulate during roasting.
- Prepare for roasting: Lightly oil the roasting pan or place a rack inside the pan. Place the goose breast side up on the rack, allowing fat to drain as it roasts.
- Roasting: Roast the goose in the preheated oven for approximately 2.5 hours (150 minutes), or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown. Baste occasionally with the rendered fat to enhance flavor and texture.
- Rest the meat: Remove the goose from the oven and tent it loosely with foil. Let it rest for 15-20 minutes to allow juices to redistribute for moist, tender meat.
- Make the gravy: While the goose rests, pour off excess fat from the roasting pan, reserving about 2 tablespoons. Place the pan on the stovetop over medium heat. Stir in the dry red wine and deglaze the pan, scraping up browned bits. Add water and bring to a simmer.
- Thicken the gravy: Slowly whisk in the cornstarch-water mixture, stirring constantly until the gravy thickens and becomes smooth. Adjust seasoning with salt if necessary.
- Serve: Carve the goose and serve with the homemade gravy and your preferred stuffing alongside seasonal vegetables or potatoes for a complete and festive meal.
Notes
- A perfectly roasted goose makes a statement for Christmas, holidays, or other special occasions.
- Be sure to render out excess fat during roasting for a crisp skin and a less greasy dish.
- Stuffing can be simple bread-based or your favorite recipe; just avoid overfilling the cavity.
- Resting the goose before carving is essential for juicy meat.
- Use the pan drippings to make a flavorful gravy that complements the rich goose meat.
Nutrition
- Serving Size: 5 oz
- Calories: 600 kcal
- Sugar: 0 g
- Sodium: 578 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.01 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 250 mg
