LISA’S ROAST GOOSE - Submitted by Greg Chasko

One four lb. whole goose
4 tsp. salt
2 tsp. ground ginger
2 tsp. basil
1 tsp. pepper
1 tsp. dry mustard
¼ tsp. tumeric
 
2 c. honey
½ c. butter
¼ c. orange juice
3 tsp. lemon juice
2 tsp. grated orange rind
2 tsp. lemon rind
2 oranges, peeled and quartered
 
Heat honey, butter, orange and lemon juice, orange and lemon zest in a pan until thickened.
 
Stuff goose with oranges (or cut peaches, apples, onions or whatever you like). Truss goose (optional). Place goose in roasting pan. Pour ½ of sauce over goose (save other half for basting).  Mix spices in a bowl and then rub over the goose. Tent with foil. Bake at 375 degrees for about 1 hour (check goose at 45 minutes). Most recipes call for far more cooking time, but you’ll know when it’s cooked. Don’t overcook it! Baste with leftover sauce every 15-20 minutes. Take foil off the goose for the last 15 minutes of cooking, so it browns nicely. Remove goose from oven and let sit for 10 minutes. Use pan dripping for gravy.