Brined Roast Goose With Orange Glaze

Wash the goose and trim excess fat. Place in a large cooking bag in a roasting pan or in a large covered container for brining.

In a saucepan, heat 1 cup of the water with salt, sugar, and spices until salt and sugar are dissolved. Cool slightly and add to 1 gallon of cold water.

Pour water mixture over the goose and, if necessary, add more ice cold water to cover the goose. If you use a cooking bag, twist and tie tightly so the goose is covered with the brine. Refrigerate for 12 to 24 hours.

Remove the goose from the brine and discard the brine. Pat the goose dry.

Heat the oven to 375 F. Prick the goose all over with a fork to aerate the skin. Place goose, breast side down, on a rack in a large roasting pan . (A V-rack is good for this if you have one.)

Roast for 20 minutes. Using tongs, turn the goose breast-side up and roast for 20 minutes longer.

Meanwhile, make the glaze. Combine orange juice, marmalade, and wine or champagne in a saucepan. Bring to a simmer then remove from heat.

Remove the goose from the oven and carefully pour off the fat. Reduce heat to 325 F and continue roasting the goose for about 20 minutes per pound, brushing lightly with orange-wine mixture about every 30 to 40 minutes.

Goose juices should run clear when the thigh is pierced with a sharp knife. A meat thermometer inserted in the meat of the thigh should register about 180 F.