All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1         ea                10-12 lbs Goose

1/2      lb                 Light brown sugar

1/2      lb                 Salt

3        Qts                Warm water

5        lbs                 Ice
3         oz                 Spice Union Wild Game Seasoning Blend
1         Tbsp             Baking Powder

3/4      C                  Butter- room temperature

​

Brine the goose:

1. Place brown sugar, salt in a cooler big enough to fit your goose.

2. Add 3 qts of warm water to the cooler and mix until the sugar and salt is dissolved.

3. Place your goose in the brine and top with 5 lbs of ice.  The ice will keep the temperature within the 'food safe' zone.

4. Let the goose brine for at least 6 hours, but no more than 12 hours.

​

Cook the goose:

1. Remove the goose from the brine and pat dry with paper towels.

2. Bring the goose to room temperature.

3. Remove any giblets or fat that may be inside the goose cavity.

4. Weigh the goose in order to calculate the cooking time.  Total cooking time will be 15 minutes per pound.  (for example; 11.3 lb goose x 15 minutes/lb = 2 hours, 50 minutes total cooking time) (Note:  Reduce to 14 minutes/lb if using a convection oven)

5. Turn the goose over so the backbone is facing up.  With a small knife, poke 15-20 holes in the skin around the backbone and under the thighs.

6. Preheat oven to 475°F.

7. In a small bowl, combine the Spice Union Wild Game Seasoning Blend and baking powder.

8. Reach under the goose skin and coat the breast of the goose with room temperature butter.  Thoroughly coat the entire goose with the remaining room temperature butter.

9. Thoroughly coat the entire goose with Spice Union's Wild Game Seasoning Blend.

10. Place a roasting rack inside of a large roasting pan.

11. Place the goose in the roasting rack.  

12. Place the roasting pan into the oven and roast for 20 minutes at 475°F.  

13. After this initial 20 minutes, lower the oven temperature to 375°F. Baste the goose every 30 minutes with drippings from the pan.

14. After 2 hours of roasting, if the goose seems to browning too much, cover the goose with foil for the remainder of the cooking time.

15. At the end of the cooking time, loosely cover the goose with foil and let rest for 30 minutes before carving.

16. You can remove some the rendered fat and use to season potatoes and vegetables that you will serve with the goose.