- 1 (12- to 14-pound) whole goose
- Salt, for dry-brine
- 3 shallots, peeled and halved
- 2 tablespoons chopped fresh rosemary, plus 5 sprigs
- 2 oranges, halved
- Freshly ground black pepper, to taste
- 3 pounds root vegetables, such as potatoes, carrots, turnips or shallots, peeled and large chopped
- 1 head garlic, cloves removed
Trim excess fat from goose, including the neck and cavity. Using a trussing needle or paring knife, pierce skin (being careful not to cut the flesh) all over the goose. Generously sprinkle salt all over goose. Transfer to a rack set in a roasting pan and refrigerate, uncovered, for 1 to 2 days.
Remove goose from the refrigerator 1 hour before roasting, to come to room temperature. Stuff cavity with shallots, rosemary sprigs and oranges. Season with pepper.
Position rack in the bottom third of the oven and preheat to 350° F. Place goose, breast-side down, on a v-rack in a roasting pan.
Roast goose for 1 1/2 hours, basting occasionally with drippings and removing excess fat; reserve 3 tablespoons fat. Toss root vegetables, garlic and chopped rosemary in reserved fat. Place in the bottom of the roasting pan and carefully turn goose over. Roast for 1 additional hour. Reduce oven temperature to 275° F and continue roasting until a thermometer inserted into the thigh reads 165° F, 30 to 45 minutes longer. Let goose rest 20 to 30 minutes before carving.