Roast Goose With Citrus And Herbs - cooking recipe

Ingredients

1 (11 1/2 lb) goose, thawed if frozen
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon pepper
1 orange, cut into 6 wedges
1 lime, cut into 6 wedges

Preparation

Preheat oven to 500.
Remove giblets and neck from goose.
Remove excess fat from main cavity of goose.
Rinse goose inside and out with cold water.
Pat dry with paper towels.
Combine thyme, rosemary, salt and pepper in small bowl.
Place goose, breast side down on a rack in a roasting pan.
Sprinkle goose with half of herb mixture.
Place orange and lime wedges in cavity of goose.
Turn goose so that breast side is up.
Sprinkle remaining herbs over goose.
Roast goose 1 hour.
Turn off oven (do not open oven door) and let goose stand in oven 45 minutes (thermometer inserted into thickest part of thigh will register 180.) Remove goose from oven; cover and let rest 10 minutes.
Slice and serve.