what temperature do you cook goose

Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird.

Here are some key considerations as you embark on this rewarding endeavour:

Unlike other poultry, geese are “big-boned”, meaning, there’s less meat compared lets say to turkey. Smaller, younger geese are often more tender, and a plump, organic, free-range goose is always preferred. If serving large numbers, you may wish to consider roasting two birds to ensure everyone has ample to enjoy.

We prepared a 9-pound goose for this recipe which adequately served 6 guests. A good rule is to allow 1.5 pounds (about 750g) per person. Order your goose from a trusted butcher, giving them ample time to find you the perfect bird.

Geese are notoriously fatty birds, so it’s essential to prick or pierce the skin of the goose before roasting. We used a metal brochette to accomplish this, but the tip of a small sharp knife will also do the trick. This ensures the fats melts away from the bird as it roasts.

We filled the cavity of this goose with a mix of onion, apple and herbs to enhance the flavour of the meat. Please don’t get fancy and swap those ingredients for a stuffing as it will only act as a sponge and soaks up all the rendered fat. Instead, make this SAUSAGE DRESSING in a side casserole.

A crispy-skinned goose is the ultimate goal, and we achieved this by basting it at regular intervals with a glaze of orange juice, honey and spices. If you decide not to make this glaze, at least baste the goose with its own rendered fat to achieve that crispy skin.

Roasting the goose for the first hour at 325˚F provides ample time for much of the fat to melt away. The reduction of the oven temperature to 275˚F for the second and third hour continues to melt the fat, but it also ensures tender meat and crispy skin.

While the goose was roasting, we opted to make a rich poultry stock. We placed the neck, heart, liver, giblets and wing tips into a medium-sized pot and simmered them for two to three hours in water with fresh herbs and vegetables. This rich, velvety stock can then be used to create gravy or delicious soup.

We took the goose out of the oven when our meat thermometer registered 66˚C or 150˚F. We then covered it loosely with tinfoil and let it rest for an additional 45 minutes before carving. The temperature when we carved was 70˚C or 160˚F. The flesh was moist and tender, just as we expected.

Speaking from experience, don’t expect a Norman Rockwell moment where you present this roasted goose with glaze to table and then attempt to carve it in front of your guests; it’s a messy business.

Instead, roll up your sleeves up and carve your goose in the kitchen, assembling the carved meat onto a platter for ease of service. The bird can be served at room temperature. We also suggest garnishing the platter with seasonal tidbits like fresh bay leaves and kumquats – nice!

Click HERE to learn about putting that fat to good use by making GOOSE FAT ROASTED POTATOES – they’re quite fantastic.

If you need something sweet to end your get-together on a high note, try this QUINCE GINGERBREAD CAKE or CHOCOLATE MOUSSE CUPS!

A classic makes a comeback, ROAST GOOSE is one delicious dish!

Let’s set the scene: the last time you gathered with your family or close friends – and likely in a moment of weakness or reckless abandon – you put your hand up and agreed to host that all-important holiday meal. Now with the day fast approaching, you’re slightly (very) nervous. Hmmm, what to make?

Thankfully, we have some brilliant main course suggestions, sure to please. We’ll list them at the bottom of this post along with some delicious ideas for side dishes, salads and desserts too.

Back now to the star of this show. We’ve prepared this step-by-step guide of how to ROAST GOOSE, as well as a video (see above).

To What Temperature Should I Cook My Goose? (Or Almost Any Meat)

FAQ

What temp should goose be cooked to?

What is the safe temperature for goose?

What temperature is medium rare goose?

How do you know when a goose is done?

What temperature do you cook a goose in the oven?

Most go for an oven roast for goose preparation, as this is the most traditional way to prepare the dish, though seasonings and cook times may vary. Goose meat falls under the same food safety guidelines as other poultry; cooking the meat to 165 to 170 degrees Fahrenheit is the key, resulting in a safe-to-eat and tender bird.

How long does it take to roast a goose?

Roasting goose: To roast goose, preheat the oven to 425°F (220°C) for 15 minutes. Use the time to remove the giblets and neck from the bird. Brush with cooking oil, sprinkle with kosher salt, and roast. Roast for approximately 15 minutes per pound, or until golden brown, then start checking for doneness.

How do you cook a goose breast in the oven?

Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan. Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes.

What temperature should a goose eat?

While you can serve goose medium-rare (about 140-150 degrees Fahrenheit), much the same as other game birds like duck, this comes at possible risk of foodborne illness such as salmonella — so prepare and consume with caution.