If you want to impress your guests with something rich and traditional, a Thanksgiving Goose Roast is a stunning centerpiece. I still remember the first time I roasted a goose—it was golden, crisp, and filled the house with the aroma of herbs and citrus. Goose is more flavorful than turkey, with dark, juicy meat and a luxurious taste that feels perfect for a holiday feast. With its crispy skin and aromatic stuffing, this roast is an unforgettable addition to your Thanksgiving table.
Ingredients
1 whole goose (10–12 lbs)
2 tsp salt
1 tsp black pepper
1 tsp paprika
2 oranges, quartered
1 apple, quartered
1 onion, quartered
4 garlic cloves, smashed
4 sprigs rosemary
4 sprigs thyme
2 cups chicken broth
Instructions
Preheat oven to 350°F (175°C). Pat goose dry with paper towels. Prick the skin all over with a sharp fork or knife tip to help render fat. Season with salt, pepper, and paprika. Stuff cavity with oranges, apple, onion, garlic, rosemary, and thyme. Place goose on a roasting rack in a pan, pour broth into the bottom. Roast for 2 1/2 to 3 hours, draining excess fat every 30–40 minutes. Goose is done when the thickest part of the thigh reaches 165°F. Rest for 20 minutes before carving.
Substitutions
Swap oranges for lemons for a sharper citrus flavor. Replace rosemary with sage for a more traditional Thanksgiving aroma. Add cranberries or figs to the cavity for sweetness. Brush with honey or maple syrup during the last 20 minutes for a glossy glaze.
Equipment
Roasting pan with rack
Meat thermometer
Sharp carving knife
Paper towels
Basting brush
Storage
Refrigerator: Store leftovers in airtight containers for up to 3 days.
Freezer: Freeze goose portions for up to 2 months.
Reheating: Warm gently in oven at 325°F to keep skin crispy.
Top Tips
Prick the skin thoroughly to release fat and achieve crispy skin. Save rendered goose fat—it’s incredible for roasting potatoes. Don’t skip draining fat during roasting. Always rest the goose before carving to keep meat juicy.
FAQs
Is goose better than turkey for Thanksgiving? Goose has richer, darker meat and a luxurious flavor, perfect for smaller gatherings.
How do I make the skin extra crispy? Prick the skin, season well, and drain fat often during roasting.
Can I stuff the goose with bread stuffing? It’s best to use aromatics like fruit and herbs—bake bread stuffing separately.
What sides pair best with roast goose? Roasted potatoes, red cabbage, and cranberry sauce are classic pairings.