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Christmas Goose

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Christmas Goose

1 10-12 lb. goose, thawed
1 1/2 gallon cold water
1 cup kosher salt
1/2 cup brown sugar
1 apple, peeled and quartered
1 onion, peeled and quartered
1 orange, quartered
1 lemon, quartered
2 bay leaves
1 teaspoon black peppercorns
Salt and pepper to taste

Pour 1 1/2 gallons of cold water into a large stockpot. Add the salt, sugar, bay leaves, and peppercorns, and stir until the salt and sugar dissolve. Make sure there is nothing inside the goose’s cavity and submerge it in the pot. Cover and refrigerate overnight. Remove the goose from the brine and pat dry with paper towels, inside and out. Sprinkle the goose cavity with salt and pepper. Fill the cavity with onion, apple, orange, and lemon quarters. Salt and pepper to taste. Place the goose, breast-side up, in a large roasting pan with a rack and add 2 cups of water to the bottom of the pan. Roast at 350° F for about 2 to 3 hours, until it reaches an internal temperature of 170° F. Allow the goose to stand for about half an hour before serving.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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