Classic Roast Christmas Goose with Gravy

Tap an ingredient or step to check it off.

1. 1Step 1: Trim the goose of any extraneous fat around the cavity entrance and near the neck. Cut the fat into small pieces and reserve it for rendering later.
2. 2Step 2: Dry brine the goose by seasoning the inside and outside out with salt.
3. 3Step 3: Place the goose on a baking sheet with a cooling rack and allow to rest overnight, uncovered in the fridge.
4. 4Step 4: Fill the inside of the goose with stuffing, you'll need about 5 cups of bread to fill an 8-10 lb bird.
5. 5Step 5: Preheat the oven to 390 F.
6. 6Step 6: Put the goose in the oven on the middle rack.
7. 7Step 7: Every 15-20 minutes, open the oven and, using pot holders, tilt the pan so the fat collects in a corner (it's good to have a helper) and remove the fat using the turkey baster.
8. 8Step 8: The goose should take around 2.5-3 hours to cook. Just like a turkey, it's ready when the leg moves freely and the meat is nearly falling from the bone.
9. 9Step 9: Remove the goose from the oven and allow to rest for at least 20 minutes before carving while you reheat and prepare side dishes or gravy.
10. 10Step 10: Using a utility knife, remove the breasts from the bird, slice into 1/2 inch pieces and arrange on a pre-warmed serving platter.
11. 11Step 11: Remove the legs from the bird. You can cut the meat off the bone to make portioning easier.
12. 12Step 12: Mix the cornstarch with 2 tablespoons of water.
13. 13Step 13: Deglaze the roasting pan with the red wine and reduce by half. Add the water and scrape up the browned bits.
14. 14Step 14: Transfer the mixture to a small sauce pot and add the cornstarch-water mixture, bring to a simmer and cook until thickened. When the mixture's thickened to your liking, season it with salt to taste (if needed) and serve.