Christmas Goose with Orange Glaze
Steeped in tradition and rich with flavor, a holiday goose is an impressive centerpiece to your meal. The delicious aroma and tangy orange sauce make this a bird even Scrooge would love. —Terri Draper, Columbus, Montana
Total TimePrep: 15 min. Bake: 2-3/4 hours + standing
- 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
- 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 goose; tie drumsticks together. Place breast side up on a rack in a roasting pan.
- Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates.
- Cut peel from remaining oranges into long thin strips; cut oranges into sections, discarding membranes. Set aside.
- 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.
- Brush glaze over goose. Spoon orange sections and peel around goose.
Nutrition Facts6 ounce-weight: 725 calories, 47g fat (15g saturated fat), 196mg cholesterol, 394mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 55g protein.
Originally published as Christmas Goose with Orange Glaze in Taste of Home December/January 2011
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