If you’re looking to impress this holiday season, I have to share my favorite Roast Christmas Goose with Gravy Recipe that always steals the show at our family gatherings. It’s rich, flavorful, and perfectly crispy on the outside while wonderfully juicy inside. I remember the first time I made this—my family went crazy for it, and it’s been a tradition ever since. Stick with me, and I’ll walk you through every step so your roast Christmas goose will turn out just as incredible!

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Why You’ll Love This Recipe

Impressive Holiday Centerpiece: This roast goose commands attention on any festive table with its golden, crispy finish.
Rich, Moist Meat: The slow roasting locks in flavor and juiciness, so each bite is heavenly tender.
Savory Homemade Gravy: The pan drippings make the richest gravy that ties the whole meal together beautifully.
Simple Ingredients, Stunning Result: You don’t need fancy products—just a goose and a handful of basics to wow your guests.

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 Gravy, Christmas Goose Recipe, Holiday Roast Goose, Festive Roast Goose with Gravy, Elegant Christmas Meat

Ingredients You’ll Need

The beauty of this roast Christmas goose with gravy recipe is how straightforward the ingredient list is. You’ll get the best results by choosing a good quality goose and keeping things simple with seasoning and complementary components.

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 Gravy, Christmas Goose Recipe, Holiday Roast Goose, Festive Roast Goose with Gravy, Elegant Christmas Meat

Goose: Aim for an 8-10 lb bird—this size roasts evenly and feeds a crowd nicely.
Kosher salt: Essential for seasoning the goose inside and out; it helps crisp the skin.
Stuffing: Choose your favorite stuffing or make a classic bread stuffing to fill the cavity for extra moisture and flavor.
Cooking oil: A little helps with skin crisping; I use a neutral oil like vegetable or canola.
Water: Added to the roasting pan to keep the drippings from burning and help make the gravy.
Dry red wine: Adds complexity and depth to the gravy, balancing the richness of the goose fat.
Cornstarch: Mixed with water to create a slurry that thickens your gravy perfectly.

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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 encouraging a bit of creativity here, so feel free to make this roast Christmas goose with gravy recipe your own. You can easily tweak the stuffing or gravy to suit your tastes or dietary needs.

Herb-Infused Stuffing: I sometimes add fresh thyme and sage to my bread stuffing, which adds a fragrant twist that pairs beautifully with the goose.
Fruit-Enhanced Gravy: Adding a splash of cranberry juice or a spoonful of marmalade to the gravy can lend a lovely fruity balance.
Spiced Rub: If you want to get a little adventurous, rub the goose skin with a mix of warming spices like cinnamon and cloves for a festive touch.
Low-Sodium Option: You can reduce the salt and use low-sodium broth for the gravy while still keeping big flavor by adding herbs and aromatics.

How to Make Roast Christmas Goose with Gravy Recipe

Step 1: Prep and Season Your Goose

Start by removing any excess fat from the goose and pat it dry—dry skin helps crisping. Then, season the cavity generously with kosher salt and stuff it with your chosen stuffing. Don’t overcrowd it; you want good air circulation inside the bird. Next, rub the skin with the cooking oil and sprinkle kosher salt evenly on the outside. This simple seasoning sets the foundation for that crispy, golden skin we all crave.

Step 2: Roast Low and Slow

Place the stuffed goose on a rack in a roasting pan to allow fat to drain away. Pour about 3 cups of water into the pan—this will keep drippings from burning and provide liquid for your gravy later. Roast the goose uncovered at a moderate temperature for roughly 2.5 hours, basting occasionally. You’ll notice the skin gradually turn a deep golden brown, and the aroma filling your kitchen will have you excited for dinner.

Step 3: Rest and Carve

Once the internal temperature reads about 165°F (use a meat thermometer to be sure), take the goose out and let it rest loosely covered with foil for at least 20 minutes. Resting lets the juices redistribute, so when you carve, the meat stays succulent and tender. I always tell friends: don’t rush this step—resting is the secret to juicy goose!

Step 4: Make Your Gravy

While the goose rests, it’s gravy time! Pour the roasting pan drippings into a saucepan. Add the dry red wine and bring the mixture to a gentle simmer over medium heat. Stir in the cornstarch slurry (cornstarch mixed with water) gradually until your gravy thickens to your liking. Taste and adjust seasoning as needed. This homemade gravy is rich, silky, and the perfect finishing touch for your roast Christmas goose.

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Pro Tips for Making Roast Christmas Goose with Gravy Recipe

Dry the Skin Thoroughly: I learned that patting the goose skin dry overnight in the fridge really helps achieve that coveted crispy finish.
Use a Meat Thermometer: To avoid overcooking, check the internal temperature around the 2-hour mark and every 15 minutes after that.
Collect Goose Fat: The drippings yield fantastic goose fat—save it for roasting potatoes later, it’s a game changer!
Let the Goose Rest: Don’t skip resting; I once carved too soon and noticed dry meat—lesson learned the hard way!

How to Serve Roast Christmas 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 - Roast Christmas Goose with Gravy, Christmas Goose Recipe, Holiday Roast Goose, Festive Roast Goose with Gravy, Elegant Christmas Meat

Garnishes

I love garnishing my roast goose with fresh sprigs of rosemary or thyme for a rustic look and a gentle herbal fragrance. Sometimes, adding a few bright orange slices or roasted chestnuts around the platter not only looks festive but also complements the rich flavors nicely.

Side Dishes

My go-to sides with roast Christmas goose include classic roasted potatoes—preferably cooked in some of that reserved goose fat for extra crispiness—and buttery green beans or garlic sautéed Brussels sprouts. A tart cranberry sauce or red cabbage braised with apples adds a lovely contrast to the richness.

Creative Ways to Present

For special occasions, I like serving the goose whole on a large wooden board surrounded by mixed nuts and fresh herbs. It makes carving feel interactive and festive. Alternatively, carving the goose into neat slices and arranging them atop a bed of wild rice with pomegranate seeds turns it into an elegant centerpiece worthy of any holiday feast.

Make Ahead and Storage

Storing Leftovers

Leftover goose stores beautifully in an airtight container in the fridge for up to 3 days. I personally slice it before storing, so reheating is quick and easy. The rich meat stays moist, and you can reuse the drippings by freezing them separately for future meals.

Freezing

I’ve frozen leftover roast goose a few times—wrap it tightly in plastic wrap and then foil or use freezer bags to prevent freezer burn. It’ll keep well for up to 3 months and tastes great reheated, especially in stews or sandwiches where the texture blends in beautifully.

Reheating

To reheat without drying out the meat, I cover the sliced goose with foil and warm it gently in a 325°F oven for about 15-20 minutes. If you want to keep the skin crispy, reheat uncovered for the last 5 minutes. The gravy can be reheated on the stovetop, just stir occasionally and add a splash of water if it thickens too much.

FAQs

Can I prepare the roast Christmas goose in advance?

Absolutely! You can season and stuff the goose a day ahead and keep it refrigerated, which helps the flavors develop. Just bring it to room temperature before roasting for even cooking.
How do I know when the goose is fully cooked?

The safest way is to use a meat thermometer—insert it into the thickest part of the thigh without touching bone. It should read around 165°F when done. This ensures juicy, safe-to-eat meat without drying out.
What if I don’t want to stuff the goose?

That’s totally fine! Cooking an unstuffed goose reduces cooking time slightly and means less hassle. Just season the cavity with herbs or aromatics if you like, and proceed with roasting as usual.
How do I prevent the goose skin from being greasy?

Goose naturally produces a lot of fat, so placing it on a rack helps drain excess fat during roasting. Also, prick the skin lightly to allow fat to render out, and baste occasionally to promote an even, crispy crust.
Can I use the goose fat for anything else?

Definitely! Goose fat is prized for roasting vegetables, especially potatoes—they come out super crisp and flavorful. I always save it in a jar in the fridge for whenever I want to elevate a simple side dish.

Final Thoughts

This Roast Christmas Goose with Gravy Recipe holds a special place in my heart because it brings warmth, indulgence, and memorable flavors to the holiday table. The first time I made it, I was nervous, but the delicious results made me fall in love with goose roasting forever. I hope you give this a try—you’ll enjoy the process and savor every tasty bite, just like my family does year after year. Happy roasting!

Roast Christmas Goose with Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 66 reviews

Author: Jaden
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

A classic roast Christmas goose recipe that delivers a flavorful, tender bird perfect for holiday feasts and special occasions. The goose is seasoned with kosher salt, stuffed with your choice of stuffing, and roasted to crispy perfection. Served with a rich red wine gravy made from the pan drippings, this dish is sure to impress your guests.

Ingredients

Goose

1 8-10 lb Goose
1 Tbsp Kosher salt (approximately)
Stuffing (see note)
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 excess fat from the goose and pat it dry with paper towels. Sprinkle the goose inside and out with kosher salt, ensuring the seasoning is evenly distributed to enhance flavor and crisp the skin.
Stuff the Goose: Fill the cavity of the goose with your preferred stuffing. This adds moisture and flavor during roasting.
Preheat the Oven: Preheat your oven to 325°F (163°C) to allow for slow, even roasting which will render fat and yield tender meat.
Roast the Goose: Place the goose breast-side up on a roasting rack inside a roasting pan. Brush the skin lightly with cooking oil. Roast for approximately 2.5 hours (150 minutes), basting occasionally with pan drippings to keep the meat moist and enhance crispness.
Add Liquid: Halfway through cooking, pour 3 cups of water and 1/2 cup dry red wine into the bottom of the roasting pan to prevent drippings from burning and to build flavor for the gravy.
Check for Doneness: The goose is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be crisp and golden brown.
Rest the Goose: Remove the goose from the oven and let it rest for 15-20 minutes before carving. This allows juices to redistribute, ensuring moist meat.
Make the Gravy: Pour the pan drippings into a saucepan, skim off excess fat, and bring to a simmer. Mix 2 tablespoons cornstarch with 2 tablespoons water to make a slurry. Gradually whisk the slurry into the simmering pan juices until the gravy thickens to your liking.
Serve: Carve the goose and serve with the rich red wine gravy alongside your favorite sides.

Notes

A perfectly roasted goose makes a statement for Christmas, holidays, or other special occasions.
Choose your favorite stuffing for the goose cavity—classic bread stuffing, fruit and nut, or herb-based stuffing all work well.
Allow sufficient resting time after roasting for juicier meat.
Be mindful of rendering out excess goose fat; it can be saved for roasting potatoes or vegetables.