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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 Entrée
Cuisine: European Heritage / Botanical Gourmet
Category: Entrée, Whole Roast
Dietary Alignment: Low Carb, Gluten-Free, High Protein
Difficulty: Advanced (trussing, fat management, temperature-sensitive)
Course Entree
Cuisine European
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
20 minutes
Total Time 4 hours 20 minutes
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.