Turns out I'm a Canadian Goose

Whole Roasted Goose
A centerpiece-worthy preparation with incredibly crispy skin and rich, savory meat.
Ingredients:
    • 1 whole goose (approx. 8-12 lbs)
    • 1 tablespoon kosher salt (plus extra for the cavity)
    • 1 lemon, halved
    • 1 head of garlic, halved horizontally
    • 1 orange, quartered
    • 1 yellow onion, chopped
    • Assorted fresh herbs (rosemary, thyme, sage)
    • 1 cup chicken or vegetable stock (for gravy)
Instructions:
    • Prep the Skin: Using a safety pin or needle, prick the skin of the goose all over (avoiding piercing the actual meat). This allows the thick layer of fat to render properly.
    • Chill: Place the goose on a wire rack inside a baking sheet and refrigerate uncovered for 24 hours. Drying the skin out overnight is the secret to a perfectly crispy crust.
    • Season and Stuff: Preheat your oven to 350°F (180°C). Rub the goose inside and out with the cut halves of the lemon, then stuff the cavity with the spent lemon halves, halved garlic, quartered orange, chopped onion, and fresh herbs. Season the outside liberally with kosher salt.
    • Roast: Place the goose breast-side up on a rack in a roasting pan. Roast for 1 to 1.5 hours, then remove the bird briefly to drain the excess liquid fat from the bottom of the pan. (Save this incredible fat for cooking later!)
    • Finish: Turn the oven down to 275°F (135°C) and roast for another 1 to 1.5 hours until the internal temperature of the thickest part of the thigh reaches 165°F (75°C).
    • Rest and Serve: Tent loosely with foil and let it rest for 20–30 minutes before carving. Serve with the rendered drippings, or make a rich gravy.
 
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