Holiday Roast Goose

Geese are as easy to cook as a turkey or big chicken. Brushing on a flavorful syrup near the end of roasting adds a dramatic glaze to the bird making it an excellent holiday entree.

Holiday Roast Goose
Prep Time:
30 mins
Roast Time:
3 hrs
Stand Time:
15 mins
Total Time:
30 mins


  • 1 10 pound domestic goose

  • 1 teaspoon dried marjoram, crushed

  • ¼ teaspoon coarsely ground black pepper

  • 1 recipe Herb Glaze or Ginger-Honey Glaze

Herb Glaze

  • ¾ cup orange marmalade

  • ¼ cup snipped fresh flat-leaf parsley

  • 1 teaspoon ground black pepper

  • 1 tablespoon white vinegar

Ginger Honey Glaze

  • 1 cup honey

  • ¼ cup Dijon-style mustard

  • 2 teaspoon grated fresh ginger

  • 1 tablespoon chicken broth


  1. Preheat oven to 350 degrees F. Rinse goose; pat dry with paper towels. Remove excess fat from cavity and neck. Sprinkle body cavity and rub the outside of the skin with marjoram and pepper.

  2. Skewer neck skin to back; tie legs to tail using 100 percent cotton kitchen string. Twist wings under back. Prick entire surface of bird with a fork.

  3. Place goose, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into thigh meat (bulb should not touch the bone).

  4. Roast, uncovered, for 3 to 3-3/4 hours, or until the thermometer registers 180 degrees, drumsticks move easily in sockets, and juices run clear. Using a basting bulb, carefully remove and discard the hot, liquid fat as it accumulates during roasting.

  5. Baste goose with about 1/3 cup of Herb Glaze or Ginger-Honey Glaze during the last 15 minutes of roasting. Add vinegar or broth to remaining glaze as directed.

  6. Reheat glaze to serve as a sauce. Cover goose; let stand for 15 minutes before carving.

  7. To serve, carve goose; pass remaining glaze to drizzle over sliced goose. Makes 12 to 16 servings.

Herb Glaze

  1. In a small bowl, stir together orange marmalade, parsley, and black pepper. After glazing goose, stir white vinegar into remaining mixture before passing as a sauce.

Ginger Honey Glaze

  1. In a small saucepan stir together honey, mustard, and ginger. Heat through. After glazing goose, stir chicken broth into remaining glaze before passing as a sauce.

Nutrition Facts (per serving)

1026 Calories
83g Fat
16g Carbs
49g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 1026
% Daily Value *
Total Fat 83g 106%
Saturated Fat 25g 125%
Cholesterol 225mg 75%
Sodium 187mg 8%
Total Carbohydrate 16g 6%
Total Sugars 11g
Protein 49g
Vitamin C 12.4mg 62%
Calcium 40.4mg 3%
Iron 7.2mg 40%
Potassium 778mg 17%
Folate, total 8.1mcg
Vitamin B-12 0.7mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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