A holiday goose is an impressive centerpiece. The orange sauce makes this a bird even Scrooge would love.
—TERRI DRAPER COLUMBUS, MT
PREP: 15 MIN. • BAKE: 2 3/4 HOURS + STANDING • MAKES: 10 SERVINGS
1 domestic goose (10 to 12 pounds)
1 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
6 small navel oranges, divided
1/3 cup light corn syrup
2 tablespoons sugar
1. Sprinkle goose with salt, sage and pepper; prick skin well with a fork. Cut three oranges into quarters; place in goose cavity. Tuck wings under; tie drumsticks together. Place breast side up on a rack in a roasting pan.
2. Bake, uncovered, at 350° for 2 3/4 to 3 1/4 hours or until a meat thermometer reads 180°. (Cover loosely with foil if goose browns too quickly). If necessary, drain fat from pan as it accumulates.
3. Cut peel from remaining oranges into long thin strips; cut oranges into sections, discarding membranes. Set orange sections aside.
4. Place goose on a serving platter; cover and let stand for 15 minutes. Meanwhile, in a small skillet over medium heat, cook and stir corn syrup and sugar until sugar is dissolved. Stir in orange sections and peel; heat through.
5. Brush glaze over goose. Spoon orange sections and peel around goose for garnishes if desired.