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Traditional Roast Goose Recipe · Gressingham
Stuff goose with traditional stuffing if desired. Roast for about an hour and fifteen minutes then using a meat thermometer, temp the breast meat and the thickest part of the thigh. Let the bird rest for at least 25 to 30 minutes before carving. Roast goose for 40 minutes. Stick of butter should be enough to cover a goose breast, but use more or less according to the size of your goose. You are looking for 170 to 175 degrees in the thickest part of the thigh. Cooking times are affected by the size of the bird and whether or not it is filled with stuffing. Wash and dry the breast and place skin uppermost on a rack in a roasting tin. Preheat oven to 425 f degrees (218 c degrees) place goose in roasting pan and rub with sea salt and pepper. This is the way i prepare my goose meat for the bbq.
Next take a spoon and skim off most of the fat from the dripping/ juices from the goose. Reduce heat to 375 f degrees (191 c degrees) and roast for 1 hour. Put the roasting pan in a cold oven, turn it on and bake 1 hour @ 180°c (356 °f) with both up and low heat. Melt the butter in a skillet and add the apples, raisins, spice and cinnamon. Leave to rest in a warm place for at least 5 minutes before carving. Roast for about an hour and fifteen minutes then using a meat thermometer, temp the breast meat and the thickest part of the thigh. This is the way i prepare my goose meat for the bbq. Season the skin with the salt and pepper and rub it in with your fingers. Test how cooked your breast is by pressing with your thumb. You are looking for 170 to 175 degrees in the thickest part of the thigh. Preheat oven to 425 f degrees (218 c degrees) place goose in roasting pan and rub with sea salt and pepper.
