Roast Goose with Apples and Honey

Name: Roast Goose with Apples and Honey
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 10–12 servings
Cuisine: International
Ingredients: 1 whole, 5–6 kg goose; 4 large apples, cored and quartered; 0.5 cup honey; 3 tbsp soy sauce; to taste salt and black pepper; 1 sprig rosemary; 4 tbsp vegetable oil

A whole goose filled with apples and brushed with honey, soy sauce and rosemary.

By Hez ArslanUpdated October 2, 2026

Total 4 hr 30 minMakes 10–12 servings

Jump to Recipe

A five- to six-kilogram goose is a large roast, and the source’s two-hour estimate cannot replace a thermometer check. Dry the bird, season it and place quartered apples with rosemary loosely in the cavity. The honey-and-soy glaze can darken fast, so apply some near the end rather than coating the bird heavily at the start. Roast at 180°C with room for fat to drain into the pan, checking both breast and thigh. Apple stuffing in the cavity must also be fully cooked. Let the goose rest before carving and serve the cooked apples alongside. Keep raw-poultry tools separate and cool leftovers promptly after the meal.

Recipe card

Roast Goose with Apples and Honey

Prep 30 minCook 4 hrTotal 4 hr 30 minYield 10–12 servings

Equipment: Large roasting pan, rack, baster, food thermometer

Ingredients

1 whole, 5–6 kg goose 4 large apples, cored and quartered 0.5 cup honey 3 tbsp soy sauce to taste salt and black pepper 1 sprig rosemary 4 tbsp vegetable oil

Instructions

Prepare
Pat goose dry without washing; season with salt and pepper and place apples and rosemary loosely in cavity.
Start roasting
Heat oven to 180°C. Place goose on a rack over a deep roasting pan; brush lightly with oil and roast, draining excess fat carefully.
Glaze
Mix honey with soy sauce and brush onto bird during later roasting to avoid scorching; tent darkening skin.
Check
Continue until breast and thigh centers, and the center of apple stuffing, each reach 74°C (165°F); a 5–6 kg bird may take substantially longer than 2.5 hours.
Rest
Rest 15–20 minutes, remove apples and carve.

How to tell when it is ready

Breast, thigh and stuffing each reach 74°C (165°F).

Tips

Dry the skin well before roasting.
Add honey glaze later to limit burning.
Drain rendered fat carefully.
Measure both meat and stuffing temperatures.

Serving suggestions

Serve with roasted apples.
Add braised cabbage.
Offer roast potatoes.
Pair with a tart cranberry sauce.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate carved meat and stuffing promptly in shallow containers up to 3 days.

Food safety

Do not wash raw goose. Check breast, thigh and stuffing at 74°C (165°F), not juices or estimated roast time.

Frequently asked questions

Is two hours enough for a 5–6 kg goose?

Do not rely on that source estimate; use a thermometer in meat and stuffing before serving.

How should I store roast goose with apples and honey?

Refrigerate carved meat and stuffing promptly in shallow containers up to 3 days.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.