I’m so excited to share this Roast Christmas Goose with Delicious Gravy Recipe with you! It’s a classic holiday centerpiece that never fails to impress. When I first tried roasting goose, I was a little intimidated by its size and fat content, but this recipe makes the whole process straightforward and rewarding. You’ll find that the skin turns gloriously crispy, the meat is tender and flavorful, and the homemade gravy pulls everything together beautifully. Trust me, once you make this, your family and guests will be asking for it every Christmas.

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Why You’ll Love This Recipe

Crisp, Flavorful Skin: The roasting technique brings out insanely crispy skin that’s a highlight every time.
Rich, Juicy Meat: Goose meat tends to be richer than turkey, and this method keeps it tender and moist without dryness.
Simplified Gravy: Using the pan drippings and a little wine makes a deeply savory gravy that’s easy to whip up.
Perfect for Holidays: It’s an impressive dish that feels special yet doesn’t overwhelm the cook, making holiday dinners stress-free.

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 - Roast Christmas Goose with Delicious Gravy, Christmas goose recipe, holiday roast goose, festive goose with gravy, crispy roast goose

Ingredients You’ll Need

These ingredients are simple but key to making your Roast Christmas Goose with Delicious Gravy Recipe shine. Picking a fresh goose with good fat coverage is important, and the classic combination of red wine and cornstarch in the gravy really elevates the flavor without fuss.

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 - Roast Christmas Goose with Delicious Gravy, Christmas goose recipe, holiday roast goose, festive goose with gravy, crispy roast goose

Goose: Look for an 8-10 lb goose to serve around 6 people comfortably; fresh or properly thawed frozen works best.
Kosher salt: Essential for seasoning the bird inside and out to bring out natural flavor and help the skin crisp up.
Stuffing: I like a simple bread-based stuffing, but feel free to use your favorite recipe—it adds wonderful aroma and moisture.
Cooking oil: Just a little oil rubbed on the skin keeps the roasting even and helps the skin become golden.
Water: Used to keep the roasting pan moist and catch drippings without burning.
Dry red wine: Adds a rich depth to the gravy, balancing the goose’s richness beautifully.
Cornstarch: Mixed with water, it thickens the gravy to a velvety consistency 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

I love how versatile this Roast Christmas Goose with Delicious Gravy Recipe is, so I often tweak it based on the season or what I have on hand. You can customize the stuffing, seasoning, or even try different wine varieties in the gravy to suit your preferences.

Herb-Infused Stuffing: I once added fresh thyme, sage, and chestnuts to the stuffing, which made the goose smell absolutely divine while roasting.
White Wine Gravy: For a lighter touch, I’ve substituted dry white wine instead of red—and it was lovely with a slightly tangy flavor.
Spiced Rub: Adding a mix of ground cinnamon, cloves, and nutmeg to the skin seasoning gives a festive warmth perfect for Christmas.
Smoky Variation: Using smoked paprika in the dry rub gives the goose a unique BBQ twist that my family surprisingly loved.

How to Make Roast Christmas Goose with Delicious Gravy Recipe

Step 1: Prep Your Goose for Roasting

Start by patting the goose dry with paper towels—this helps the skin get crispy later. Next, season the inside and outside generously with kosher salt. If you’re stuffing the bird, fill the cavity loosely; don’t pack it too tight or it won’t cook evenly. Rub the skin with the cooking oil all over to help it brown beautifully in the oven. Don’t skip the step of trimming any excess fat around the neck or cavity openings—it can cause flare-ups or a greasy finish.

Step 2: Roast Low and Slow

Place your goose breast-side up on a rack in a roasting pan, and pour about 3 cups of water into the bottom to keep drippings from burning. Roast at 325°F (160°C) for about 2.5 hours. During this time, baste every 30 minutes with pan juices to keep the skin moist and enhance flavor. I discovered basting is a game-changer—it keeps the skin from drying out and helps render the fat evenly. About halfway through, carefully turn the bird breast-side down for about 20-30 minutes to crisp the back skin, then flip back for the remainder.

Step 3: Make the Gravy from Pan Drippings

Once the goose is done (an internal temperature of 165°F in the thickest part of the thigh is your target), remove it and let it rest. Pour the pan drippings through a fine sieve into a saucepan. Add the dry red wine and simmer for a few minutes to reduce slightly. Mix the cornstarch and water into a slurry and whisk it into the simmering drippings to thicken. Keep whisking until it looks glossy and smooth—this rich gravy is truly the finishing touch that completes the meal.

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Pro Tips for Making Roast Christmas Goose with Delicious Gravy Recipe

Render the Fat Slowly: I make sure to roast at a moderate temperature to slowly melt the fat, preventing flare-ups and ensuring crispy skin.
Don’t Skip the Rest: Giving the goose 20-30 minutes to rest after roasting lets the juices redistribute—this is crucial for juicy meat.
Use a Rack to Roast: Elevating the goose on a rack allows the fat to drip away from the skin, which helps it crisp rather than stew in its own fat.
Check Your Oven Temperature: My oven runs a bit hot, so I monitor the goose and adjust time to avoid overcooking, which can dry tough the meat.

How to Serve Roast Christmas Goose with Delicious 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 - Roast Christmas Goose with Delicious Gravy, Christmas goose recipe, holiday roast goose, festive goose with gravy, crispy roast goose

Garnishes

I’m a big fan of roasting citrus halves (like orange or lemon) alongside the goose and serving slices on the side to brighten up each bite. Fresh herbs like rosemary and thyme sprinkled on top add a lovely herbal aroma that’s hard to resist. Sometimes, I toss a handful of cranberries or pomegranate seeds near the plating area for festive color and a sweet tart contrast.

Side Dishes

Classic roasted root vegetables like carrots, parsnips, and Brussels sprouts pan-roasted with a bit of garlic and olive oil are my go-to sides. Creamy mashed potatoes or a buttery potato gratin make perfect partners to soak up that delicious gravy. For a fresher counterpoint, a crisp winter salad with kale, apples, walnuts, and a tangy vinaigrette works wonders.

Creative Ways to Present

One holiday, I carefully carved the goose at the table, plating each slice atop a bed of the stuffing with a drizzle of warm gravy. It made the dinner feel extra special and interactive for guests. Another time, I served smaller portions wrapped in puff pastry as an elegant appetizer. Adding edible flowers and sprigs of herbs to the serving platter can also create a photo-worthy festive look.

Make Ahead and Storage

Storing Leftovers

After the meal, I like to carve the remaining meat off the bones and store it separately from the skin in airtight containers. This keeps the textures better when you reheat and lets you use the meat in sandwiches or stews later. The pan juices and gravy store well in the fridge for up to 3 days.

Freezing

I’ve frozen leftover goose meat before with great results. Just make sure it’s cooled completely and packed tightly in freezer bags or containers to prevent freezer burn. When you’re ready to use, thaw overnight in the refrigerator for best texture and flavor preservation.

Reheating

To reheat without drying out the meat, I warm it gently in a covered pan with a splash of broth or gravy over low heat. If reheating in the oven, tent the pieces with foil and add a small puddle of liquid in the baking dish. The gravy can be warmed on the stove with a little water stirred in if it’s thickened too much in the fridge.

FAQs

How long does it take to roast a Christmas goose?

For an 8-10 lb goose, roasting at 325°F usually takes about 2.5 hours. It’s important to monitor the internal temperature and check for crispy skin, basting regularly to avoid drying out the meat.
Can I stuff the goose ahead of time?

Yes, but only stuff the goose just before roasting to prevent any food safety issues. Loosely stuffing ensures even cooking and prevents the stuffing from becoming soggy.
Why is goose fattier than turkey?

Geese naturally have a higher fat content to help keep their meat moist and flavorful. The fat renders during cooking, resulting in crisp skin and juicy meat, which is a delicious hallmark of this recipe.
How do I make the gravy without lumps?

The key is mixing cornstarch with cold water to form a smooth slurry before whisking it into the hot pan drippings. Stir continuously over medium heat until the gravy thickens evenly and glossy.

Final Thoughts

This Roast Christmas Goose with Delicious Gravy Recipe isn’t just a meal; it’s an experience. I’ll be honest, if you’re used to turkey or ham for holidays, roasting a goose might feel a little daunting at first. But once you get the hang of the process, it’s truly rewarding. The rich flavor, crisp skin, and that savory homemade gravy elevate any festive table. Plus, it’s a dish that invites you to slow down and savor the cooking process, which I always find so satisfying during the busy holiday season. I can’t recommend giving it a try enough—you’ll create memories and a feast your loved ones won’t forget!

Roast Christmas Goose with Delicious Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 121 reviews

Author: Jasmine
Prep Time: 15 min
Cook Time: 150 min
Total Time: 185 min
Yield: 6 servings
Category: Main Course
Method: Roasting
Cuisine: Traditional European

Print Recipe

Description

This Classic Roast Christmas Goose with Gravy recipe is a festive and flavorful centerpiece perfect for holiday celebrations. Roasting a goose results in crispy skin and tender, juicy meat, complemented by a rich homemade gravy made from the pan drippings and red wine.

Ingredients

Goose

1 8-10 lb Goose
1 Tbsp Kosher salt
2 teaspoons Cooking oil

Gravy

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

Stuffing

Stuffing (See note)

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Instructions

Prepare the Goose: Remove any excess fat from the cavity and neck area of the goose. Rinse the goose inside and out under cold water and pat dry with paper towels. Season the goose generously with kosher salt, rubbing it all over the skin and inside the cavity.
Stuff the Goose: If using stuffing, loosely fill the goose cavity with your preferred stuffing mixture. Do not overfill, allowing heat to circulate inside the bird.
Score the Skin: Using a sharp knife, gently score the skin of the goose in a diamond pattern without cutting into the meat. This helps the fat render out and creates crispy skin.
Preheat Oven and Oil the Goose: Preheat your oven to 325°F (163°C). Rub the cooking oil evenly over the skin of the goose to promote browning.
Roast the Goose: Place the goose breast side up on a rack in a roasting pan. Roast in the preheated oven for approximately 2 hours and 30 minutes (150 minutes), or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste occasionally with the rendered fat. If the skin is browning too quickly, tent loosely with foil.
Rest the Goose: Remove the goose from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
Prepare the Gravy: Skim excess fat from the roasting pan, leaving the rich browned bits. Place the pan on the stovetop over medium heat. Add the water and dry red wine to the pan drippings and bring to a simmer, scraping up any browned bits. Stir in the cornstarch slurry (cornstarch mixed with water) and cook, stirring constantly, until the gravy thickens to desired consistency.
Serve: Carve the goose and serve with the homemade gravy on the side. Pair with traditional holiday sides as preferred.

Notes

A perfectly roasted goose makes a statement for Christmas, holidays or other special occasions.
Be sure to score the skin to render out fat and achieve crispiness.
Allow resting time after roasting to keep the meat juicy.
Use the rendered goose fat for roasting vegetables for a rich flavor boost.
Adjust seasoning in the gravy to taste and add herbs like thyme or rosemary if desired.

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: 2 g
Fiber: 0 g
Protein: 40 g
Cholesterol: 250 mg