Basic Directions for Roasting a Goose

  • Thaw in the refrigerator 1-1 ½ days for a 6-10 lbs., 1 ½ - 2 days for 10-14 lbs. or in cool water 4-6 hours = 6-10 lbs. or 6-8 hours = 10-14 lbs.
  • Preheat oven to 350 degrees.
  • Remove excess fat from body cavity and neck skin.
  • Rinse bird and drain.
  • Prick entire goose several times with a fork.
  • To stuff, fill neck and body cavity loosely.
  • Cover bottom of roaster pan with water.
  • Place goose, breast side up, on rack in roasting pan, insert meat thermometer deep into inside thigh muscle.
  • Cover with roaster pan lid or foil.
  • Continue roasting until meat thermometer registers 180-185 degrees F.
  • Allow about 25-30 minutes per pound for a stuffed goose and 18-22 minutes per pound for an unstuffed goose.
  • Allow goose to cool slightly and carve.
  • Refrigerate left overs.