Ingredients:

  • 1 (12-14 pound) goose, giblets removed (5.5-6.5 kg)
  • 2 tablespoons kosher salt (30 ml)
  • 1 tablespoon freshly ground black pepper (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 orange, quartered
  • 1 apple, quartered
  • 1 onion, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 cups chicken broth (475 ml)
  • 1 (12-ounce) package fresh cranberries (340g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup apple cider vinegar (120 ml)
  • 1/4 cup orange juice (60 ml)
  • 1 tablespoon grated orange zest (15 ml)
  • 1 teaspoon ground cinnamon (5 ml)
  • 1/2 teaspoon ground cloves (2.5 ml)
  • 1/4 teaspoon ground nutmeg (1.25 ml)
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Pat the goose dry. Trim excess fat around the cavity. Prick the skin all over with a fork (this helps render the fat). If dry brining, rub with salt, pepper, and garlic powder, then refrigerate uncovered for 2 hours. Otherwise, proceed to the next step.
  2. Season the cavity with salt and pepper. Stuff with orange, apple, onion, rosemary, and thyme. Tie the legs together with kitchen twine.
  3. Place the goose on the roasting rack in the pan. Add the chicken broth to the bottom of the pan. Roast at 450°F (230°C) for 30 minutes to start rendering the fat.
  4. Reduce the oven temperature to 325°F (160°C). Baste the goose with pan drippings every 30 minutes, removing excess fat from the pan as needed (save this fat for delicious roast potatoes!).
  5. While the goose is roasting, combine cranberries, sugar, apple cider vinegar, orange juice, orange zest, cinnamon, cloves, nutmeg, and cayenne pepper (if using) in a saucepan. Bring to a simmer over medium heat and cook until the cranberries burst and the sauce thickens slightly, about 15-20 minutes.
  6. During the last 30 minutes of cooking, brush the goose with the cranberry glaze every 10 minutes, ensuring even coverage.
  7. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The goose is done when the internal temperature reaches 165°F (74°C).
  8. Remove the goose from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful bird.
  9. Carve the goose and serve with the remaining cranberry glaze and your favorite Christmas sides.