Brined Roast Goose With Orange Glaze Recipe
A succulent roast goose is prepared by first brining and then roasting, finished with a bright orange glaze.
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Instructions
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Preheat oven to 375 F.
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Wash and trim goose, then place in a large brining container or bag.
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In a saucepan, heat 1 cup water with salt, sugar, and spices until dissolved; cool slightly. Add to 1 gallon cold water.
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Pour brine over goose, adding more cold water if needed to cover. Seal container or bag.
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Refrigerate for 12 to 24 hours.
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Remove goose from brine, discard liquid, and pat dry.
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Prick goose skin. Place breast-side down on a rack in a large roasting pan and roast for 20 minutes.
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Turn goose breast-side up; roast for another 20 minutes.
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Combine orange juice, marmalade, and wine in a saucepan; simmer, then remove from heat for the glaze.
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Remove goose from oven, pour off fat, and reduce oven temperature to 325 F.
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Continue roasting for approximately 20 minutes per pound, brushing with glaze every 30 to 40 minutes, until thigh juices run clear and a meat thermometer reads 180 F.