This apple- and citrus-scented roast goose recipe is an old-time Christmas favorite. A poultry brine adds flavor and makes the meat moist.
- Serves: 8 persons
- 1 ½gallons water (cold)
- 1cup salt (kosher or sea salt)
- ½cup brown sugar
- 2bay leaves
- 1teaspoon black peppercorns
- 10to 12 pounds young goose (fully thawed)
- Salt to taste
- black pepper, to taste
- 1apple (peeled and quartered)
- 1onion (quartered)
- 1orange (quartered)
- 1lemon (quartered)
Step 1Gather the ingredients.
Step 2Fill a container or stockpot large enough to fit the goose and brine mixture with 1 1/2 gallons of cold water.
Step 3Add the salt, sugar, bay leaves, and peppercorns; stir to dissolve the salt and sugar.
Step 4Unwrap 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.
Step 5Remove the goose from the brine and pat dry, inside and out, with paper towels .
Step 6Sprinkle the goose cavity generously with salt and pepper. Put the apple, onion, orange, and lemon into the cavity.
Step 7Place the goose, breast-side up, in a large roasting pan with a rack to keep the bird at least 1 inch off the bottom.
Step 8Salt and pepper the goose to taste and add 2 cups of water into the bottom of the pan.
Step 9With a small sharp knife or large needle, prick the goose skin all over, especially where you can see and feel fat under the surface. Be careful not to pierce the flesh, only the skin and fat. This will allow the fat to drain during the cooking and make for a crisper skin.
Step 10Roast at 350 F for 2 1/4 to 3 hours, until it reaches an internal temperature in the thickest part of the meat of 170 F.
Step 11Remove from the oven, cover loosely with foil, and let rest for at least 25 minutes before carving. Serve and enjoy!