Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Gather the Ingredients. The Spruce / Julia Hartbeck

Heat oven to 350 F.

Wash and dry the goose, like you would a chicken or turkey. Sprinkle salt, pepper, and thyme inside the cavity and fill with apple quarters and onions. If they don’t all fit, you can cook them alongside the goose in a small, buttered dish. The Spruce / Julia Hartbeck

Mix 1 tablespoon salt with 1 cup of water and pour that into the bottom of the roasting pan. Place the roasting rack on top. Pierce the goose skin in several places to let the fat drip out as it cooks. The Spruce / Julia Hartbeck

Put the goose, breast-side down, on the roasting rack and place in oven for 50 minutes. Use the salt water mixture to baste the goose several times during this period. Add more water to drip pan if necessary. Turn the goose over onto its back and cook, basting as needed, for 50 minutes. The Spruce / Julia Hartbeck