Golden Roast Christmas Goose with Herb-Citrus Butter & Bay Jus
Crisp-skinned and richly aromatic, this holiday goose is basted in rosemary-lemon butter and slow-roasted with bay, garlic, and orange. Its flavor is both decadent and balanced — the perfect winter feast centerpiece.Luxe Holiday EntréeCuisine: European Heritage / Botanical GourmetCategory: Entrée, Whole RoastDietary Alignment: Low Carb, Gluten-Free, High ProteinDifficulty: Advanced (trussing, fat management, temperature-sensitive)
Servings 8 Based on a 12 lb goose
Calories 390kcal
Ingredients
- For the Goose
- 1 whole goose 10–12 lbs, giblets removed
- 2 tsp sea salt
- 1 tsp cracked black pepper
- 1 whole orange quartered
- 1 head garlic halved
- 2 –3 sprigs fresh rosemary
- 3 –4 bay leaves Laurus nobilis
- 🧈 Aromatic Butter
- 6 tbsp unsalted butter softened (85 g)
- 2 tsp orange zest
- 2 tsp fresh rosemary minced
- 1 tsp lemon zest
- 1 clove garlic grated
- ¼ tsp ground allspice
- ½ tsp fine sea salt
- 🍖 Bay Jus Optional Sauce
- ¾ cup pan drippings or goose stock
- 1 tbsp apple cider vinegar or dry white wine
- 1 –2 bay leaves
- Optional: splash of orange juice ≈1 tbsp
Instructions
- Step 1: Prep the Goose
- Remove goose from fridge 1 hour before roasting. Pat very dry.
- Trim excess fat from cavity and tail. Prick skin all over with a skewer (especially under wings and thighs) — but don’t pierce the meat. This allows fat to render.
- Step 2: Season & Stuff
- Rub goose all over with salt and pepper.
- Stuff cavity with orange quarters, garlic, bay leaves, and rosemary.
- Step 3: Make Aromatic Butter
- In a bowl, combine butter, zests, garlic, rosemary, allspice, and salt.
- Loosen skin gently from breast and rub butter mixture under skin and over entire surface.
- 🔥 Step 4: Roast (Moisture-Managed Convection Method)
- Preheat oven to 325°F (convection) or 350°F (conventional).
- Set goose on a rack in a roasting pan, breast-side up.
- Roast 30 minutes per pound, draining rendered fat every 30–45 minutes (save for cooking!).
- Baste with pan juices starting in the last hour.
- Goose is done when thighs reach 165–170°F, juices run clear, and skin is deeply golden.
- Step 5: Rest & Crisp (Optional High Heat Finish)
- Let goose rest 25–30 minutes, loosely tented with foil.
- For extra-crisp skin, roast at 425°F for 10 minutes at the end, or use a broiler briefly (watch closely!).
- Step 6: Make Bay Jus
- Deglaze roasting pan with vinegar/wine. Add bay leaves and optional orange juice.
- Simmer for 5–7 minutes, scraping up fond.
- Strain and serve warm with sliced goose.
Notes
Nutrition Facts (per 6 oz serving, skin-on, roasted)
(FDA-compliant, estimated)- Calories: 390
- Total Fat: 30 g
- Saturated Fat: 12 g
- Cholesterol: 110 mg
- Sodium: 210 mg
-
Total Carbohydrate: 1 g
- Net Carbs: 1 g
- Protein: 28 g
Goose is naturally high in fat and protein — ideal for low-carb holiday indulgence.
📦 Storage & Fat Rendering Notes
- Refrigerated: 3–4 days
- Goose fat: Strain and save for roasting vegetables (incredible with Brussels sprouts, turnips, or parsnips)
- Freezer: Slices and stock freeze well for 1 month
✨ Culinary Notes
- Bay leaves + citrus zest + rosemary create a layered, bright counterpoint to goose’s richness
- Butter under the skin ensures deep flavor and crisp skin
- Rendered fat is a prized byproduct — don’t waste it!
- Allspice adds warmth without overpowering the herbal aromatics
🛡️ Consumer Safety Note
⚠️ Notice: This recipe contains dairy and uses whole bay leaves (Laurus nobilis) for infusion. Remove bay leaves before serving. Goose must be cooked to a safe internal temp (165°F at thigh) and rested properly for safety and flavor.
