Traditional German Roast Goose

Name: Traditional German Roast Goose
Prep time: 30 min
Cook time: 180 min
Total time: 1650 min
Ingredients: 5.5 kg goose, defrosted; 150 g sea salt; 100 g sugar; small bunch of fresh rosemary; 1 Tbsp juniper berries (crushed); bay leaves; 1 Tbsp butter; 1 onion (diced); 1 stalk celery (diced); 1 carrot (diced); goose giblets (from inside the goose, diced); 125 ml white wine; 500 ml chicken broth or stock; 2 star anise; 1 Tbsp cornstarch; sea salt and freshly ground pepper

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Big expensive joints of meat like roasts can be scary! Often we only cook goose or turkey once a year for a family party so there is a lot of stress and expectation.

I promise, there is no need to worry! With a few simple tricks, I will show you how to roast a goose to perfection. Burnished golden bronze with juicy and succulent meat, this is a real showstopper of a meal.

Table of Contents

A man in a green waistcoat carving a roast goose.

Here in Germany a Martinmas goose or a Christmas goose is a very popular festive meal. I’ve had loads of practice cooking this delicious bird for friends and family, and though it might seem confronting on your first attempt, goose is actually one of the easiest roasts to get right.

A roast goose seen from above on a table with herbs, oranges, and carving utensils.

Ingredients

I make a very simple goose. Stuffing a goose means the cooking time is much longer and the meat dries out, so serve with lots of delicious sides or cook the stuffing separately for best results.

GOOSE: Of course! The star ingredient. You’re likely to have a frozen goose, and with their high-fat content, they are just as good frozen as fresh. It’s important to start the defrosting process some days before your meal as the average goose is around 5kg / 12 lb.
BRINE: One of the most important techniques to ensuring your goose is deliciously juicy is to brine it. I use a simple mixture of salt, sugar and a few fresh herbs.
GRAVY: Frozen geese come with giblets and organs inside. Whatever you do, don’t throw these away! With a little onion, carrot, celery and broth, these make an absolutely delicious gravy with the amazing flavour of quickly made goose stock.

Using kitchen shears to trim excess fat off a goose.

Equipment

Roasting Tray: Geese are very fatty, so you’ll need a deep-sided, large roasting pan to catch all that wonderful fat. (If this is your first time roasting goose, you won’t believe how much fat comes out of the bird!)
Roasting Rack: A wire rack that sits inside the roasting tray makes lifting and turning the roasted goose super simple. I have linked a good-quality one in the recipe card below.
Instant-read Thermometer: This is absolutely non-negotiable! They are so cheap these days and take all the guesswork out of cooking. Trust me on this, being able to check the temperature of the bird will make your life much easier.

A man holding a trussed goose on a tray.

The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.

A golden brown roast goose on a roasting rack.

Instructions

My roast goose recipe is simple, as long as you give yourself enough time and follow some simple steps. Remember to give the goose enough time to defrost!

Take your goose out of the freezer and defrost in a tray or dish in the fridge for at least 3-4 days before cooking. When the goose has defrosted, remove the giblets and innards (keep them for gravy!) mix up the ingredients for the brine, submerge the goose and chill for 24 hours.
It can be hard to find a pot or container large enough to fit a whole goose, so I usually line the vegetable drawer of a plastic bin with a double or triple layer of plastic bags and brine the goose in there. Bonus: Easy clean up!
After the goose has brined, remove it from the brine, pat it dry and return it to the fridge, uncovered, for an hour or two to dry the skin out.
Prepare the goose by cutting away excess skin at the neck and removing excess skin and fat at the tail end. Truss the legs, tuck the wings under and pin the neck with skewers or toothpicks. Prick the goose skin all over with a metal skewer, then place it on the roasting rack.
Roast, breast side up at 180°C / 350°F / Gas 4 for 1 hour.
Remove from the oven, lift the rack and goose out, and drain the fat into a saucepan. Turn the goose (see tips below) breast side down, then roast for a further hour. Remove from the oven, drain and turn, then roast until dark golden brown and a thermometer inserted into the thickness part of the thigh shows an internal temperature of 70°C /160°F.
Rest the goose for 30 minutes, loosely tented with foil.
While the goose is cooking, make the gravy by sautéing the vegetables and giblets with a little butter. Deglaze with white wine, then add broth and spices and simmer for 30 minutes. Strain, then add a little cornstarch mixed with cold water and simmer until thickened. Season to taste and keep warm.

A roast goose seen from above on a serving platter with carving utensils.

Goose Roasting Tips

Goose meat is dark and can be eaten medium-rare, which means carving the breast meat from the goose while it is still half-cooked and cooking them separately.

This method definitely has fans, but if this is your first time roasting a goose I recommend that you keep the bird whole while roasting.

Firstly, it’s easier, and the brining means the meat will be juicy regardless, and secondly, I think the whole point of cooking a meal like this is to present it to your guests at the table intact and beautiful as befits a special occasion before slicing it up in the kitchen.

GOOSE TURNING PRO TIP: The easiest way to turn a large bird like a goose or turkey is to wear a pair of good quality, heavy-duty washing-up gloves and turn it by hand. Trying to flip a heavy, hot and greasy bird with a fork or tongs is always a recipe for kitchen disaster. (The last thing that you want or need on Christmas day).

RENDER THE FAT: Goose fat is marvellous for cooking with, so whatever you do, don’t throw it away! (After all, you paid for it!) Drain the roasting fat into a saucepan, and heat the fat you removed from the body gently in a separate saucepan until liquid. Pour the rendered fat into clean, sterilised jars and stir in the fridge. Use it to make the best roast potatoes you have ever had in your life!

Sliced Roast goose on a plate with potato dumplings and red cabbage.

Goose Roasting Times

As all ovens run hotter or cooler and all geese are different, I always rely on a thermometer to ensure my goose is cooked properly, but as a ballpark figure, calculate 30 minutes per kilogram (2.2 lb) at 180°C / 350°F / Gas 4. The legs should feel a little loose and wobbly if you give them a little shake and the skin should be golden bronze.

Frequently Asked Questions

What should I serve with Roast Goose?

A traditional German Roast Goose is always served with Braised Red Cabbage (Blaukraut/Rotkohl), potato dumplings (Kartoffelknödel) as well as homemade gravy. I like to serve it with a little Redcurrant Jelly on the side as well as sliced orange for a pop of freshness.

How do I reheat the goose?

I strip the meat off the bones and reheat in, covered with foil in the oven. You can also reheat the goose in the gravy (sooo good!)

What Can I do with leftover goose meat?

I have started using goose meat to make Goose pot pies! You can use the instructions in my recipe for Chicken Pot Pie (with double crust) to make your own delicous goose pie.