Christmas Goose With Orange Glaze

• 1 domestic goose (10 to 12 pounds)
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 6 small navel oranges, divided
• 1/3 cup light corn syrup
• 2 tablespoons sugar

1. Sprinkle goose with salt, sage and pepper; prick skin well with a fork. Cut three oranges into quarters; place in goose cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan.
2. Bake, uncovered, at 350u0b0 for 2-3/4 to 3-1/4 hours or until a thermometer reads 180u0b0. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates.
3. Cut peel from remaining oranges into long thin strips; cut oranges into sections, discarding membranes. Set aside.
4. Place goose on a serving platter; cover and let stand for 15 minutes. Meanwhile, in a small skillet over medium heat, cook and stir corn syrup and sugar until sugar is dissolved. Stir in orange sections and peel; heat through.
5. Brush glaze over goose. Spoon orange sections and peel around goose.

goose, salt, sage, pepper, oranges, light corn syrup, sugar

Taken from www.tasteofhome.com/recipes/christmas-goose-with-orange-glaze/ (may not work)