Roast Goose Recipe
A festive holiday meal, this apple and citrus-scented roast goose is brined for exceptionally moist and flavorful meat.
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Instructions
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Preheat the oven to 350F.
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In a large container, combine 1.5 gallons cold water with salt, sugar, bay leaves, and peppercorns; stir until dissolved.
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Prepare the goose by removing cavity contents, rinsing, and trimming excess fat, then fully submerge it in the brine. Refrigerate covered for 12-24 hours.
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Remove the goose from the brine, pat dry thoroughly, and season the cavity with salt and pepper.
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Stuff the goose cavity with apple, onion, orange, and lemon.
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Place the goose breast-side up on a rack in a large roasting pan, season the skin with salt and pepper, and add 2 cups of water to the pan.
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Carefully prick the goose skin all over, avoiding the flesh, to allow fat to render.
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Roast for 2 1/4 to 3 hours, or until the thickest part reaches an internal temperature of 170F.
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Remove from oven, loosely cover with foil, and let rest for at least 25 minutes before carving and serving.