Ingredients
1
10-12 lb goose (fresh or thawed)
3-4
turns of fresh ground pepper
1
whole head of garlic, peeled and sectioned
Directions
1.
Preheat the oven to 400 degrees F
2.
Clean up the excess fat of the goose, especially around the neck cavity. You can save this for rendering later. You also want to remove the gilblets and innards. all of these bits can be cooked separately and added to your feast gravy or stuffing.
3.
Rinse the goose and pat it dry. Place it in a cooking rack. Using a fork, prick through the skin down to the fat layer. Sprinkle the salt and pepper over the goose and inside the cavity. The garlice, thyme and sage go inside the cavity too and everything goes into the oven.
4.
Roast for 30 minutes then remove the goose from the oven to drain off the excess fat and to baste the goose with 4 oz. of boiling water.
5.
Repeat this draining and basting for the next 2 1/2-3 hours, when a thermometer pressed into the thigh reads at 175 degrees F.
6.
The goose duck juices should run dark brown.
7.
Let the goose rest for thirty minutes before you carve.
8.
It's a little more mork than a turkey or chicken but the taste should make up for the effort.
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