Peppercorn- and Thyme-Roasted Goose Recipe

Name: Peppercorn- and Thyme-Roasted Goose
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons mixed cracked black, white, and green peppercorns; 2 tablespoons fresh thyme leaves; 1/2 cup extra-virgin olive oil; 1 tablespoon chopped garlic; Salt and freshly ground black pepper; 1 whole goose (7 to 10 pounds), cleaned; 1 large yellow onion, quartered; 2 carrots, peeled and chopped; 2 stalks celery, chopped; 1/4 cup unsalted butter; 1 tablespoon chopped fresh thyme

Servings: persons

3 tablespoons mixed cracked black, white, and green peppercorns
2 tablespoons fresh thyme leaves
1/2 cup extra-virgin olive oil
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1 whole goose (7 to 10 pounds), cleaned
1 large yellow onion, quartered
2 carrots, peeled and chopped
2 stalks celery, chopped
1/4 cup unsalted butter
1 tablespoon chopped fresh thyme

1
To prepare the glaze: Stir together the cracked peppercorns, thyme leaves, olive oil, and garlic in a small bowl and season with salt.
2
To prepare the goose: Preheat the oven to 375F.
3
Season the outside and inner cavity of the goose with salt and pepper.
4
Brush the glaze all over the outside of the goose, reserving any extra to use while roasting.
5
Place the onions, carrots, and celery in a roasting pan and place the goose on top of the vegetables.
6
Roast for 2 to 2 1/2 hours, basting occasionally with the remaining peppercorn mixture and any drippings, until golden brown and crispy and the juice from the cavity runs clear.
7
Remove the goose from the oven and let rest for 15 minutes before carving.
8
To prepare the sauce: Strain the pan drippings through a fine-mesh sieve.
9
Skim off the grease, leaving the meat juices, and place in a small saucepan.
10
Whisk the butter into the meat juices, add the chopped thyme, and season with salt and pepper.
11
Carve the goose and serve with the pan sauce.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons mixed cracked black, white, and green peppercorns, 2 tablespoons fresh thyme leaves, 1/2 cup extra-virgin olive oil, 1 tablespoon chopped garlic, and more.

Yes, Peppercorn- and Thyme-Roasted Goose falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppercorn- and Thyme-Roasted Goose

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions