Method

• Remove the fat and giblets straight away and take off the fat. Store the fat for making the best roast veg! Refrigerate, ideally at 2ËšC. 

• The giblets can be used for making stock. Boil with parsley, swede, onion, carrots and seasoning. You can freeze this for future use should you wish.

• Make sure the goose has been taken out of the fridge and rested before cooking.

• Cooking time – 40 minutes for every 1kg (or 20 minutes per 1lb) weight plus 20 minutes extra. Please see your invoice for the weight of your turkey.

• Preheat your oven to 200ËšC / gas mark 6.

• Place the bird on a rack in a large open roasting dish. Prick the skin all over with a fork, lightly over the breast but deeper in the fatty areas. Stuff the cavity if you wish with a fruity stuffing. Season well.

• When the oven is up to temperature, roast the bird for 30 minutes, then reduce to 180ËšC / gas mark 5 for the remaining time.

• Pour off (and keep) the excess fat part way through the cooking and, if necessary, cover the bird with greased paper to prevent over-browning. Avoid using foil as this will impair the crisping of the skin.

• Roast uncovered for the last 30 minutes to produce a lovely crisp skin.

• Insert a fork or skewer into the thick thigh meat. When the juices run clear the bird is cooked.

• Remove from the oven, cover the bird and allow it to rest in a warm place for 40-60 minutes (perhaps while the potatoes brown).

Timing

Prep time: 10mins

Cooking time: 0mins

Ingredients