Christmas Goose (72 hour Roast Goose)


  • 1 - 12-pound  goose -- clean , dry and rub with spice paste.
  • 4 teaspoons  peppercorns
  • 2 teaspoons  thyme -- Grind with salt to powder
  • 4 each  bay leaves -- Grind with salt to powder
  • 12 each  whole cloves -- Grind with salt to powder
  • 12 each  black peppercorns -- Grind with salt to powder
  • 8 each  allspice berries -- Grind with salt to powder
  • 2 tablespoons  kosher salt -- grind with spices
  • 2 tablespoons  brown sugar -- mix with spices
  • 2 tablespoons  grand Marnier -- mix with spices
  • 2 cloves  garlic


  1. Remove the giblets from the goose; remove the fat from its cavity. Rinse the goose and pat dry.  Truss the goose and place breast side up on a rack in a roasting pan.
  2. In a spice mill or mortar grind the dry spices with the salt to a fine texture. Transfer to a small bowl and add the grand marnier and brown sugar. Slice the garlic thin, add to paste.
  3. Rub half the spice paste evenly on the interior of the goose, rub the remaining paste on the outside of the goose. Place goose in a plastic bag, press out any excess air.
  4. Place under refrigeration for 48 hours, massaging the spices into the goose and turning it twice a day.
  5. On the evening of the second day, remove the goose from the bag , pat dry inside and out.  Place on roasting rack and return to the refrigerator. Let air dry over night.
  6. Remove from refrigeration, pat dry once again. Using a large needle and thread sow the neck and tail openings closed.  Place on it's side on a roasting rack.
  7. Roast in a 300 degree oven for 45 minutes. Prick the skin all over with the needle to release fat. ( be careful not to prick the meat, just the fat.)
  8. Turn goose to other side.
  9. Increase the oven temperature to 325ºF  and continue roasting for another 45 minutes. After roasting for a total of 1 1/2 hours, remove the goose from the pan and drain off all but 3 tablespoons of fat. Place diced root vegetables and potato mixture in the roasting pan and toss to coat with the fat.
  10. Increase temperature to 350, turn goose onto it's breast and roast another 40 minutes (prick the fatty parts on the bottom of the goose)
  11. Increase temperature to 400, turn breast up and roast for a final 30 minutes. Until deep golden color, crisp skin and fat is melted away
  12. Remove the bird from the roasting pan and allow it to rest for at least 30 minutes before carving. Serve with the cooked vegetables