Ingredients
12lbswhole goose,(1 whole), skinned
2butter sticks,cold, cut into small pieces
1½cupsfresh cranberries
½cupraisins
1large orange,with peel, chopped
1medium onion,chopped
1large apple,peeled, cored and quartered
1tspdried sage
1tspdried tarragon
1tspdried basil
1tspgarlic,or to taste, minced
1bay leaf,broken into pieces
salt and ground black pepper,to taste
1lbbacon
Preparation
Preheat the oven to 325 degrees F. Rinse and pat the goose dry.
Place the cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using hands until a large ball of butter and fruit is formed.
Stuff the ball of butter into the body cavity of the goose. Close the cavity and tie the drumsticks together with kitchen twine. Sew the cavity shut, if desired.
Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay the goose on top, breast-side up.
Cover the breast and legs with remaining bacon. Bring the foil up and fold, sealing in the bird, leaving a small space around the bird for air circulation. Place the foil-covered bird into a roasting pan.
Roast in the preheated oven for 3 to 4 hours until no longer pink in the center. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F.
Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes.
Open the foil pouch very carefully. Remove and discard all stuffing and transfer the bird to a serving platter.
Slice, carve, and serve, or serve whole and carve at the table. Enjoy!
