Delicious Goose Christmas Recipe

                                             
Ingredients:
• Roasting Pan with Rack
• 1 Young Goose (4-5lbs), Completely Thawed
• 2 Apples, Peeled, Cored & Quartered
• 1 Small Onion, Cut into ¼" Wide Strips
• 2 TSP Thyme
• Plenty of Kosher Salt
• Lots of Cracked Black Pepper
• Water

Method:
• Preheat oven to 350 degrees.
• Clean the goose thoroughly, inside and out -- removing and tossing anything in the cavity.
• Pat the goose dry with paper towels, and apply kosher salt, cracked black pepper and thyme generously to the bird, inside and out.
• Place the apples and onions inside the cavity.
• Mix one tablespoon of kosher salt with one cup of water, and pour into the roasting pan.
• Add the rack to the pan, and place the goose atop it -- BREAST SIDE DOWN.
• Pierce the goose's skin in several places, front, middle and back to allow the fat to exit as it cooks.
• Cook the goose for 50 minutes, using the salt water to baste 2-3 times during that period. You can add more salty water to the pan as needed.
• Remove the pan and turn the goose over onto its back, and return to the over for an additional 50 minutes.
The goose should cook to a temperature of 150 degrees, so check the temperature before turning the oven off. The goose can cook for another 20 minutes, or until cooked thoroughly. Be sure to baste in between, and allow it to sit for five minutes before carving.
Serve the goose with fruity options of peach halves or Current jelly. The sweet and salt mixture will delight your senses, and beg an answer to the question, "Why is this the first time we've had goose?" Leftovers will store just like chicken or turkey, and can be added to bread the next day for a wonderful twist to the leftover sandwich you are used to.

I hope you enjoy !