The flavorful roast goose is brined then roasted with an orange basting sauce. Before you get started, be sure you have a bag or container the right size for the goose so the brine will cover it thoroughly.
- For the Brine:
- 1 to 1 1/2 gallons water (cold)
- 1 cup kosher salt
- 1/2 cup sugar
- 1/2 teaspoon cardamom (ground)
- 1/4 teaspoon cinnamon (ground)
- 1/2 bay leaf
- 1/2 teaspoon black pepper (cracked)
- Dash allspice
- For the Goose and Glaze:
- 10 to 12 pounds goose
- 1/2 cup orange juice
- 1/2 cup orange marmalade
- 1/2 cup white wine (dry, or champagne)
Wash goose and trim excess fat. Place in a large cooking bag in a roasting pan or in a large covered container for brining. In a saucepan, heat 1 cup of the water with salt, sugar, and spices until salt and sugar are dissolved. Cool slightly and add to 1 gallon of cold water. Pour over the goose and add more ice cold water to cover the goose. If you use a cooking bag, twist and tie tightly so the goose is covered with the brine. Refrigerate for 12 to 24 hours.
Remove the goose from the brine and discard the brine. Pat dry.
Heat oven to 375 F. Prick goose all over with a fork. Place goose, breast side down, on a rack in a large roasting pan. A V-rack is good for this if you have one. Roast for 20 minutes. Using tongs, turn the goose breast side up and roast for 20 minutes longer.
Meanwhile, combine orange juice, marmalade, and wine or champagne in a saucepan; bring to a simmer then remove from heat.
Carefully remove the pan from the oven and pour off fat. Reduce heat to 325 F and continue roasting the goose for about 20 minutes per pound, brushing lightly with orange-wine mixture about every 30 to 40 minutes. Goose juices should run clear when the thigh is pierced with a sharp knife. A meat thermometer inserted in meat of thigh should register about 180 F.