If you’re craving a holiday centerpiece that’s truly unforgettable, then you’ve got to try this Classic Roast Goose with Gravy Recipe. I absolutely love how the crispy skin and rich, juicy meat come together with a luscious homemade gravy that’s simply irresistible. Trust me, once you make this, it will become your go-to for festive dinners or any special gathering where you want to impress. So, let me walk you through the whole process—it’s easier than you think, and I’ll share the little tips that make all the difference!

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Why You’ll Love This Recipe

Showstopper Flavor: Roasting the goose just right yields crispy skin and tender meat every time.
Rich Homemade Gravy: Made from the roasting juices, it perfectly complements the bird without overpowering.
Simple Ingredients: No fancy or hard-to-find stuff—just classic cooking that anyone can manage.
Perfect for Special Occasions: My family goes crazy for this recipe during holidays—yours will too!

The dish shows two thick slices of cooked meat with a crispy brown outer layer, topped with thin dark brown truffle slices with white veining. The meat rests partly on a pool of shiny brown sauce that has a few small pieces in it. On the side, there are some roasted Brussels sprouts, showing green and toasted brown shades, and a small piece of roasted orange vegetable. All this is arranged neatly on a white plate with a delicate gold and white patterned rim, set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Classic Roast Goose with Gravy, roast goose recipe, holiday goose dinner, crispy skin goose, homemade gravy for roast goose

Ingredients You’ll Need

Each ingredient plays a special role here: the goose brings that rich gamey flavor, kosher salt helps crisp the skin, and the simple gravy ingredients highlight the natural juices. When buying your goose, look for one that’s fresh or properly thawed if frozen—this ensures tender meat that’s not dry.

Flat lay of a whole raw goose with fresh natural skin, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl with golden cooking oil, a small white ceramic bowl filled with clear water, a small white ceramic bowl holding deep red dry red wine, and a small white ceramic bowl containing white cornstarch powder beside a small white ceramic bowl of clear water for mixing, all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Classic Roast Goose with Gravy, roast goose recipe, holiday goose dinner, crispy skin goose, homemade gravy for roast goose

Goose: Choose an 8-10 lb bird with good fat distribution—it keeps the meat moist.
Kosher salt: Essential for drawing out moisture and creating that crispy skin everyone loves.
Stuffing: Use your favorite recipe or keep it simple—either way, it adds flavor from inside the bird.
Cooking oil: A couple of teaspoons help to brown the skin evenly.
Water: Used in the roasting pan to keep things moist and catch those flavorful drippings.
Dry red wine: Adds depth to the gravy with a subtle fruity note.
Cornstarch: Mixed with water to thicken the gravy perfectly without lumps.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Classic Roast Goose with Gravy Recipe is how versatile it is. Feel free to switch up the stuffing or add different herbs to the gravy to suit your taste. Cooking should always be about making the recipe your own.

Herb Variations: I’ve added fresh rosemary and thyme to the cavity once for a fragrant lift that my guests adored.
Stuffing Alternatives: Instead of traditional bread stuffing, I sometimes use a wild rice mix with nuts and dried fruit for a festive twist.
Gravy Boosts: When feeling indulgent, a splash of cream stirred into the gravy at the end gives it a silky finish.

How to Make Classic Roast Goose with Gravy Recipe

Step 1: Preparing Your Goose

Start by patting your goose dry with paper towels to remove excess moisture—this helps the skin crisp up beautifully. Sprinkle kosher salt liberally all over the bird, inside and out, and then stuff it with your chosen mixture. Let it sit for at least 30 minutes to absorb the salt and flavor, or if you have time, overnight in the fridge for even better results.

Step 2: Roasting with Care

Preheat your oven to 350°F (175°C). Lightly coat the goose with cooking oil and place it breast side up on a rack in a roasting pan. Pour in 3 cups of water to keep the drippings from burning. Roast for about 2.5 hours; I like to check it every 30 minutes, spooning some of the fat over the skin so it browns evenly without drying out. If the skin looks too dark, tent with foil to avoid burning.

Step 3: Making That Legendary Gravy

When your goose reaches an internal temperature of around 165°F (74°C), remove it from the oven and let it rest for 20 minutes before carving. While it rests, pour the pan drippings and remaining juices into a skillet. Add the dry red wine and simmer gently. Mix cornstarch with cold water to create a slurry, then whisk it into the simmering juices until your gravy thickens to a silky, luscious consistency. I always taste for seasoning at this point—sometimes a pinch of salt or pepper makes all the difference.

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Pro Tips for Making Classic Roast Goose with Gravy Recipe

Dry the Skin Thoroughly: I discovered this trick after struggling with soggy skin; drying well is key for crispiness.
Use a Roasting Rack: Elevating the goose helps fat render off and prevents the bird from sitting in its own grease.
Save the Fat: The goose fat that drips off is liquid gold—keep it for roasting potatoes later.
Rest Before Carving: Resting the meat gives juices time to redistribute; slice too soon and you’ll lose that moisture.

How to Serve Classic Roast Goose with Gravy Recipe

A white oval plate with gold floral patterns holds a roasted meal arranged in three sections: on the left side, there is a mix of bright green Brussels sprouts with charred, dark brown edges and orange carrot chunks that are slightly browned on a side; on the right side, there are six slices of dark brown roasted meat with a crispy, textured skin, laid out in a neat row; on the bottom left, there is a large roasted drumstick and thigh piece with a golden brown, crispy skin. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Classic Roast Goose with Gravy, roast goose recipe, holiday goose dinner, crispy skin goose, homemade gravy for roast goose

Garnishes

I love to garnish my roast goose with a handful of fresh parsley or thyme sprigs for a pop of color and aroma. Thin slices of orange or apple tucked around the platter add a seasonal touch and a hint of sweetness that balances the richness of the meat.

Side Dishes

Classic sides like roasted potatoes (especially cooked in goose fat!), braised red cabbage, and buttery mashed potatoes complement this dish perfectly. I’ve also paired it with simple green beans almondine or a crisp winter salad for a well-rounded meal.

Creative Ways to Present

For holiday dinners, I like to carve the goose tableside and arrange the slices artfully on a carved wooden board. Adding garnishes like dried cranberries or pomegranate seeds can bring a festive sparkle. Sometimes I even serve gravy in a small gravy boat with fresh cracked pepper—it makes the whole meal feel special.

Make Ahead and Storage

Storing Leftovers

When my family digs in, there’s rarely much left, but if you do have leftovers, wrap them tightly in foil or store in an airtight container in the fridge. The meat keeps beautifully for 3-4 days, and I always separate the gravy in its own container.

Freezing

Goose freezes well, though I recommend freezing just the meat, not the crispy skin, which can get soggy. Freeze portions in a single layer on a tray, then transfer to freezer bags for up to 3 months. The gravy also freezes nicely, just thaw it gently before reheating.

Reheating

To keep the meat moist when reheating, I cover it with foil and warm it in a low oven (around 300°F/150°C) for 15-20 minutes. The gravy heats best on the stove over low heat, stirred occasionally to avoid lumps.

FAQs

Can I stuff the goose in advance?

Yes! I usually stuff my goose a few hours before roasting or even the night before if refrigerated properly. Just make sure to bring it back to room temperature before placing it in the oven to ensure even cooking.
How do I know when the goose is fully cooked?

The safest method is to use an instant-read thermometer inserted into the thickest part of the thigh. You’re aiming for an internal temperature of around 165°F (74°C). This guarantees the meat is fully cooked and juicy.
What if I don’t have dry red wine for the gravy?

No worries—it’s fine to substitute with beef or vegetable broth. The red wine adds depth but isn’t essential. Just adjust seasoning as needed to maintain rich flavor.
Can I use this recipe for smaller or larger geese?

Absolutely! Just adjust the cooking time based on weight—a rough guideline is 15-20 minutes per pound. Using a thermometer is the best way to avoid undercooking or drying it out.
How do I keep the skin crispy when reheating?

Reheat uncovered in a moderate oven to help the skin crisp back up. However, some moisture loss is inevitable, so I recommend serving freshly roasted whenever possible for the best texture.

Final Thoughts

This Classic Roast Goose with Gravy Recipe holds a special place in my heart because it celebrates tradition and brings everyone together around the table. I remember my first attempt being a little intimidating, but once I nailed the skin crisping and that silky gravy, it became my signature dish. Give it a go—you’ll enjoy the process as much as the feast, and your family and friends will thank you endlessly. Happy roasting!

Classic Roast Goose with Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 75 reviews

Author: Villerius
Prep Time: 15 minutes
Cook Time: 150 minutes
Total Time: 185 minutes
Yield: 6 servings
Category: Main Course
Method: Roasting
Cuisine: European

Print Recipe

Description

This Classic Roast Christmas Goose recipe delivers a sumptuous and festive centerpiece perfect for holiday celebrations. The goose is seasoned with kosher salt, stuffed for extra flavor, and roasted to crispy perfection. A rich gravy made from the pan drippings, red wine, and cornstarch serves as the perfect accompaniment, bringing out the full depth of savory flavors.

Ingredients

Goose

1 8-10 lb Goose
1 Tbsp Kosher salt
Stuffing (see note)

For Roasting and Gravy

2 teaspoons Cooking oil
3 cups Water
1/2 cup Dry red wine
2 Tablespoons Cornstarch (mixed with 2 Tablespoons of water)

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Instructions

Prepare the Goose: Remove any giblets and pat the goose dry with paper towels. Rub the entire bird inside and out with kosher salt. Stuff the cavity with your preferred stuffing as noted.
Preheat the Oven: Preheat your oven to 325°F (163°C). This moderate temperature allows the goose to cook evenly and slowly, rendering the fat and crisping the skin.
Roast the Goose: Place the seasoned and stuffed goose breast side up on a rack in a roasting pan. Drizzle 2 teaspoons of cooking oil over the skin to help it crisp. Roast uncovered for about 2 hours and 30 minutes (150 minutes), occasionally basting with the pan drippings to keep the meat moist and flavorful.
Prepare the Gravy: Once the goose is roasted, transfer it to a carving board to rest and tent with foil. Pour off excess fat from the roasting pan, leaving about 2 tablespoons. Place the pan on the stove over medium heat. Add 3 cups of water and 1/2 cup dry red wine to deglaze the pan, scraping up the tasty brown bits. Bring the mixture to a simmer.
Thicken the Gravy: Stir the cornstarch and water mixture to recombine, then slowly whisk it into the simmering liquid. Continue to cook and stir until the gravy thickens and becomes glossy. Adjust seasoning with salt and pepper if needed.
Serve: Carve the rested goose into portions and serve with the rich homemade gravy on the side.

Notes

A perfectly roasted goose makes a statement for Christmas, holidays, or other special occasions.
Ensure the goose is properly rested after roasting to allow the juices to redistribute for maximum moisture and flavor.
Traditional stuffings can include bread, herbs, apples, and onions, but feel free to customize according to preference.

Nutrition

Serving Size: 5 oz
Calories: 600 kcal
Sugar: 0 g
Sodium: 578 mg
Fat: 45 g
Saturated Fat: 25 g
Unsaturated Fat: 20 g
Trans Fat: 0.01 g
Carbohydrates: 5 g
Fiber: 0 g
Protein: 40 g
Cholesterol: 250 mg