Succulent and sweet, roasted goose is the perfect Christmas dinner meal. These easy to follow steps will have you roasting your goose like a pro!
Succulent and sweet, roasted goose is the perfect Christmas dinner meal. These easy to follow steps will have you roasting your goose like a pro!
Start by cold brining the goose. Remove neck and giblets from inside cavity and place goose in a large stock pot. Add cold water to cover the goose, stir in salt and refrigerate overnight (12-24 hours).
Preheat oven to 450 degrees.
Make basting syrup by whisking together all ingredients in a medium mixing bowl and setting aside.
Remove goose from the water and rinse well. Remove any excess skin flaps or noticeable fat pockets. Pierce skin liberally with a fork. Rub inside cavity with lemon halves and then stuff with apple, potato, orange and celery. Truss the goose, just like a turkey, to secure the wings to the body and tie legs together to close off the cavity.