Succulent and sweet, roasted goose is the perfect Christmas dinner meal. These easy to follow steps will have you roasting your goose like a pro!
Ingredients
- 8-10 pound goose
- 1/2 cup kosher
- 1 lemon halved
- 1 apple cored and diced
- 1 small potato diced
- 1 orange sliced
- 1/4 cup chopped celery
- 3/4 cup corn syrup
- 3/4 cup cane syrup*
- 3/4 cup melted butter
- 1/2 cup light brown sugar
- 4 tablespoons brandy
- cumberland sauce
Instruction
- Start by cold brining the goose. Remove neck and giblets from inside cavity and place goose in a large stock pot. Add cold water to cover the goose, stir in salt and refrigerate overnight (12-24 hours).
- Preheat oven to 450 degrees.
- Make basting syrup by whisking together all ingredients in a medium mixing bowl and setting aside.
- Remove goose from the water and rinse well. Remove any excess skin flaps or noticeable fat pockets. Pierce skin liberally with a fork. Rub inside cavity with lemon halves and then stuff with apple, potato, orange and celery. Truss the goose, just like a turkey, to secure the wings to the body and tie legs together to close off the cavity.
- A close up of trussed goose
- In a small bowl, whisk together all ingredients for basting syrup.
- Generously lather goose with basting syrup.
- Place the goose in the oven. Reduce oven temperature to 350 degrees. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the basting syrup.
- When internal temperature reaches 170 degrees in both the thigh and breast, roast for an additional 20 minutes and then remove.
- Allow to rest for 15 minutes before carving. Discard vegetable stuffing and serve with Cumberland Sauce.
- Carve goose and serve with stuffing and Cumberland sauce.
