Christmas Goose Recipe | MEATER

Orange You Glad It’s Butter Goose 😉

Tired of eating chicken or turkey every holiday season? This is your sign to try the chef’s choice of holiday main courses… Orange Butter Goose! It tastes just like it sounds — succulent, juicy, and heavenly.

In Europe, a roasted goose on the holiday table has been a tradition since ancient times. It dates back to the 1500s! Crazy, right?! And while turkey may be plumper, there’s nothing like the taste of goose!

Master this recipe with the help of MEATER to ensure a crowd pleasing, drool-inducing main course! This recipe can serve up to eight people, so it is perfect for any gathering you may have coming up, or even if you just want to make enough to have yummy leftovers for later. We totally get you if it’s the latter!


  • Use a fresh Goose 5-5.5Kg, 11-12 lb (the ideal weight), ready cleaned and defrosted 
  • 3 White potatoes with skin on
  • A few rainbow carrots
  • 3 Oranges
  • 1 White onion
  • Fresh cranberries
  • 2 Tbsp of Honey
  • ⅔ cup of butter
  • Fresh thyme 
  • 1 tbsp Dry herbs (pulverized) 
  • Sea salt (to taste)
  • Black pepper powder (to taste)
  • Olive oil


Method: Oven

Doneness: Medium Well  165°F (74°C)

Total Cook Time:

Approximately 2 hours

PRO(BE)-TIP: The younger the goose, the better it tastes. This would most likely be difficult to find or source from your local grocery store, but you should be able to get one at a butcher shop near you.

1. Before you start your cook, let your goose come to room temperature. Once it is at room temperature, pat the skin dry to ensure that the skin will come out extra crispy. Using your hands, rub the goose all over with a generous layer of salt and pepper to help soak up any extra moisture and add additional flavor. Next, take any dry herb of your choice (we recommend oregano and marjoram) and grind them until you have 1 tbsp of pulverized/grinded herbs. Now you can evenly rub your grinded herbs all over the goose. Following this, take 1 orange and squeeze as much juice as possible (really squeeze it!) to coat the entire bird. Grab another orange and thinly peel the outer layer so that the entire goose is seasoned with delicious strips of orange peel. Place the orange you just peeled inside the cavity of the bird along with some fresh thyme. Yum!

2. Before your move on to the next steps, make sure your goose fits on your baking plate/pan! The ideal bird is 11-12 lbs so you will need a pan that is at least 24 inches long. Once you have ensured the bird fits on your pan, remove the bird from the pan so that you can now prepare a bed of your favorite fruits and vegetables to lay under and surround your goose. It’ll be both beautiful and sooooo delicious! This bed will ensure a beautiful presentation and great, unique flavor.

For our goose, we used a combination of fresh cranberries, sliced potatoes with skin, rainbow carrots, and chopped onion. Next, take 1 unpeeled orange and slice it to be added to the bed of fruits and veggies. Drizzle the fully prepped bed with some salt, pepper, and a little sprinkle of olive oil. Finally, take your goose, and place it on top of the fruits and veggies, and ensure it is centered! Spread your butter all over the upper breast and thighs for more flavor and a beautiful finishing. 

3. Preheat your oven to 320°F (160°C). Insert your MEATER probe into the thickest part of the breast. It’s up to you whether you utilize our Original MEATER, MEATER Block, MEATER Plus, or all-new MEATER 2 Plus. They’re all great options for this recipe! Make sure the thermometer isn’t touching a bone and make sure your MEATER probe is paired to your MEATER App. Way to go!

4. We recommend setting your doneness to an internal temperature of 165°F. Once your oven reaches 320°F, place the bird in the oven until it reaches your target internal temperature. The MEATER App will notify you when to remove the goose from heat and begin resting. When you receive the notifcation, remove the goose from the baking pan and follow the instructions for how long to rest the goose before carving.

5. The sugars and fats from the assorted fruits and butter give the goose delicious caramelized taste and appearance. So stunning! Thanks to those released fats, the vegetables and fruit from the bed will be soft on the inside, yet still have a nice crunch on the outside. Make sure to take a second to enjoy the aroma around you and admire your work! Hooray — you did it!

6. Plate, serve, and let your eyes and mouth feast on this fine fowl!

Enjoy! And Happy Holidays from the MEATER family to yours!

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