Roast Christmas Goose with Gravy Recipe

If you’re on the hunt for a show-stopping centerpiece this holiday season, you’ve got to try this Roast Christmas Goose with Gravy Recipe. I absolutely love how the crispy skin and rich, tender meat come together with the homemade gravy for a festive feast that feels both classic and special. When I first tried roasting goose, I was a bit intimidated by its size and fat content, but I discovered some neat tricks that make it surprisingly easy—and delicious! Stick with me, and you’ll soon be serving up a bird that has your family and guests raving.

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Ingredients You’ll Need

Each ingredient plays a key role in bringing out the best in this roast goose. Whether it’s the seasoning or the liquid for the gravy, every piece works harmoniously. I always recommend sourcing a fresh or well-thawed goose, and if you plan on stuffing it, keep your stuffing moist for juiciness.

• Goose: Choose an 8-10 lb bird for optimal size to feed 6 comfortably; smaller can cook faster but may dry out.
• Kosher salt: Essential for seasoning the skin and bringing flavor into the meat.
• Stuffing: You can use your favorite recipe or even just aromatics like apple and onion; I’ll share my note below on this.
• Cooking oil: Helps crisp and brown the skin during roasting.
• Water: Used in the roasting pan to keep drippings from burning and to assist in making gravy.
• Dry red wine: Adds a layer of rich flavor both in the roasting pan and the gravy.
• Cornstarch: Mixed with water, it’s the secret to thickening your pan drippings into silky gravy.

Variations

This Roast Christmas Goose with Gravy Recipe is wonderfully flexible. I encourage you to personalize it based on what flavors you love, dietary needs, or even what you have on hand. I’ve tried a few tweaks myself over the years, and they each add their own little twist.

• Herb Stuffing: I once mixed fresh sage, thyme, and rosemary into my stuffing, which brought an earthy note that pairs perfectly with the goose’s richness.
• Non-Alcoholic Gravy: If you want to skip the wine, try substituting with extra water or unsweetened grape juice for a touch of sweetness.
• Spiced Glaze: Adding a drizzle of honey mixed with cinnamon and cloves on the skin just before the final roasting stage gives the goose a gorgeous caramelized touch.
• Easy Citrus Twist: Stuff the cavity with orange and lemon slices for a subtle brightness that cuts through the richness.

How to Make Roast Christmas Goose with Gravy Recipe

Step 1: Prep and Season the Goose

Start by removing any giblets inside the goose and pat the bird thoroughly dry with paper towels—this step is crucial for crispy skin! I like to prick the skin with a sharp fork all over but be careful not to pierce the meat. Rub the entire goose evenly with kosher salt, focusing on the skin and inside the cavity. This both seasons and helps draw out excess moisture. If you’re using stuffing, stuff it lightly so the heat can circulate.

Step 2: Roast Low and Slow for Tender Perfection

Place the goose on a rack in a roasting pan to allow fat to drip away. Brush the skin with a little cooking oil to encourage browning. Roast the goose at 325°F (160°C) for about 2 1/2 hours—plan on roughly 20 minutes per pound. Halfway through, pour some water and the dry red wine into the bottom of the pan; this keeps those drippings from burning and adds flavor to your gravy. About 30 minutes before it’s done, crank up the oven to 425°F (220°C) to get that skin beautifully golden and crisp. Use a meat thermometer to check for an internal temperature of 165°F (74°C) in the thickest part of the thigh.

Step 3: Rest and Make Gravy

Once out of the oven, tent the goose loosely with foil and let it rest for at least 20 minutes—this keeps all those juices locked in. Meanwhile, pour the pan drippings into a saucepan, skim off excess fat, and bring to a gentle simmer. Whisk in your cornstarch-water mixture, stirring constantly until the gravy thickens to a smooth consistency. Taste and adjust seasoning as needed. This homemade gravy? Game-changer!

How to Serve Roast Christmas Goose with Gravy Recipe

Garnishes

I love garnishing this roast with fresh thyme sprigs and a few roasted cranberries for a pop of color and festive flair. A sprinkle of finely chopped parsley also brightens up the plate and adds fresh herbal notes that balance the rich meat.

Side Dishes

My go-to sides are roasted root vegetables like carrots and parsnips, buttery mashed potatoes, and a tangy red cabbage slaw to bring some acidity. For a cozy, traditional touch, serving bread stuffing on the side is always a hit with my family.

Creative Ways to Present

For a special Christmas feast, I like to carve the goose at the table, letting everyone admire the glistening skin and juicy meat. Laying slices over a bed of sautéed seasonal greens or decorating the platter with pomegranate seeds has made my presentation both inviting and festive.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is likely!), I recommend carving any unused meat off the bones and storing it in an airtight container in the refrigerator. It keeps beautifully for up to 3 days, and the flavor deepens even more after resting.

Freezing

Freezing roast goose is a great option if you want to enjoy it later. Portion the meat into freezer-safe bags or containers, removing as much air as possible. When frozen properly, it maintains good quality for up to 2 months.

Reheating

When reheating, I find it best to gently warm the goose slices covered with foil in a low oven (around 300°F) to keep the meat moist. Reheat the gravy separately on the stovetop until just simmering. This way, your leftovers taste almost as fresh as the first meal.

FAQs

Final Thoughts

This Roast Christmas Goose with Gravy Recipe is one of those dishes that transforms your holiday table. It’s rich without being overwhelming, elegant but still comforting. I love the way it fills the kitchen with warmth as it roasts and how the crispy skin and luscious gravy make everyone go crazy for seconds. Give it a try—you’ll find yourself making this one year after year, just like I do.

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