I have not tried this, but thought I’d post this for anyone thinking of making a goose for Christmas. This looks so easy! And Citrus makes it fit in for Florida. From “Bon Appetit.”
 |
1 | (11 1/2 lb) goose, thawed if frozen | |
| 1 | tablespoon chopped fresh thyme | ||
| 1 | tablespoon chopped fresh rosemary | ||
| 2 | teaspoons salt | ||
| 1 | teaspoon pepper | ||
| 1 | orange, cut into 6 wedges | ||
| 1 | lime, cut into 6 wedges |
- Preheat oven to 500.
- Remove giblets and neck from goose.
- Remove excess fat from main cavity of goose.
- Rinse goose inside and out with cold water.
- Pat dry with paper towels.
- Combine thyme, rosemary, salt and pepper in small bowl.
- Place goose, breast side down on a rack in a roasting pan.
- Sprinkle goose with half of herb mixture.
- Place orange and lime wedges in cavity of goose.
- Turn goose so that breast side is up.
- Sprinkle remaining herbs over goose.
- Roast goose 1 hour.
- Turn off oven (do not open oven door) and let goose stand in oven 45 minutes (thermometer inserted into thickest part of thigh will register 180.) Remove goose from oven; cover and let rest 10 minutes.
- Slice and serve.
