Roast Goose With Molasses Ginger Glaze

Recipe by Mercy
READY IN: 3hrs 20mins




  • For molasses glaze: In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic and coarsely ground black pepper; mix well and set aside.
  • Preheat oven to 425°F.
  • Remove giblets from goose to use another time or discard.
  • Rinse goose in cold water, removing as much fat as possible from body cavity.
  • Pat goose dry with paper towels and pierce skin all over with prongs of large fork.
  • Season goose with salt, inside and out.
  • Arrange breast side up on rack in large shallow roasting pan.
  • Roast at 425°F for 15 minutes then reduce oven temperature to 350°F.
  • Continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180°F (make sure thermometer does not touch bone).
  • Drain off all fat from pan.
  • Brush some of molasses glaze completely over goose.
  • Continue roasting 20 minutes, brushing with molasses mixture after 10 minutes.
  • Remove goose from oven; cover with foil and let stand 15 minutes before carving.