Christmas: Roasted Goose!

Have you ever wanted to cook a Christmas goose, but had no idea how to go about it? Here is your step by step guide to cooking the perfect goose. Brining the goose will make sure the meat is flavorful and moist.

Serves 6-8


1 1/2 gallon cold water

1 cup sea salt

1/2 cup brown sugar

2 bay leaves

1 teaspoon black peppercorns

1 (10-12 pound) goose, fully thawed

Salt and pepper to taste

1 orange, quartered

1 lemon, quartered


In a small saucepan, dissolve the salt and sugar in 2 cups of water. Add the 1 1/2 gallons of cold water to a stockpot large enough to fit the goose and brine mixture. Add the salt/sugar water, bay leaves, peppercorns, orange and lemon, and stir to mix well. Unwrap the goose and remove anything in the cavity. Rinse and trim any excess fat from the neck and/or tail end of the goose and place into the brine so that it is completely submerged. Cover and refrigerate overnight, or up to 24 hours.

Remove the goose from the brine and pat dry, inside and out, with paper towels. Sprinkle the goose cavity generously with salt and pepper.

Place the goose, breast-side up, in a large roasting pan with rack, to keep the bird at least 1 inch off the bottom.

With a large needle, and at an angle, prick the goose skin all-over, especially where you can see and feel fat under the surface. Be careful not to pierce the flesh. This will allow the fat to drain during the cooking and make for a crisper skin. Salt and pepper the goose to taste, and add 2 cups of water into the bottom of the pan.

Roast at 350 degrees F. for 2 1/4 to 3 hours, until it reaches an internal temperature of 170 degrees F. Remove from oven and cover loosely with foil and let rest for at least 25 minutes before carving.