How to roast a goose for Christmas: tips and video

First time roasting a goose? Watch our handy Christmas goose video for all the best tips on achieving the perfect bird this festive period.

Alternatively, read our handy tips here.

How to roast a goose for Christmas: tips and video

Steps on how to roast a goose for Christmas:

  • A 4.5kg goose will feed about 6-8 people. Keep it uncovered at room temperature for two hours before cooking.
  • Season the cavity of the goose and push in some fresh herbs. Tie the bird into a neat shape with cooks’ string and then sprinkle it with salt before putting it on a wire rack inside a large roasting tin.
  • Roast the goose in an oven heated to 220 degrees Celsius for 30 minutes.
  • A roast goose creates a large quantity of fat. Remove your goose from the oven after about 30 minutes and pour off any fat into a bowl. Return the bird to the oven for a further one hour and 20 minutes, reducing the heat to 180 degrees.
  • Continue to pour off the fat every 20-30 minutes.
  • A goose is cooked when a digital thermometer pushed into the thickest part of the thigh reads 65-70 degrees Celsius.
  • Pour off any remaining fat then leave the goose to rest on a lipped board for 20-30 minutes, covered with a loose tent of foil whilst you make your gravy.
  • Roast goose will give you lovely home-produced fat which will keep in a sealed jar in the fridge for up to two months. Discover ways to use up leftover goose fat here.

Or, check out our roast Christmas goose recipe here.

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