Roast Goose With Molasses Ginger Glaze

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 1 cup molasses
• 2 teaspoons hot pepper sauce
• 1 teaspoon finely chopped fresh gingerroot
• 1/2 teaspoon fresh coarse ground black pepper
• 1 teaspoon chopped garlic
• 1 (10 lb) goose
• salt

Recipe

• 1 for molasses glaze: in medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic and coarsely ground black pepper; mix well and set aside.
• 2 preheat oven to 425°f.
• 3 remove giblets from goose to use another time or discard.
• 4 rinse goose in cold water, removing as much fat as possible from body cavity.
• 5 pat goose dry with paper towels and pierce skin all over with prongs of large fork.
• 6 season goose with salt, inside and out.
• 7 arrange breast side up on rack in large shallow roasting pan.
• 8 roast at 425°f for 15 minutes then reduce oven temperature to 350°f.
• 9 continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180°f (make sure thermometer does not touch bone).
• 10 drain off all fat from pan.
• 11 brush some of molasses glaze completely over goose.
• 12 continue roasting 20 minutes, brushing with molasses mixture after 10 minutes.
• 13 remove goose from oven; cover with foil and let stand 15 minutes before carving.