Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 1, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Roast Time: 3 hrs Stand Time: 15 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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). 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. 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. Reheat glaze to serve as a sauce. Cover goose; let stand for 15 minutes before carving. To serve, carve goose; pass remaining glaze to drizzle over sliced goose. Makes 12 to 16 servings. Herb Glaze 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 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. Rate it Print Nutrition Facts (per serving) 1026 Calories 83g Fat 16g Carbs 49g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.