Start by cold brining the goose. Remove neck and giblets from inside cavity and place goose in a large stock pot. Add cold water to cover the goose, stir in salt and refrigerate overnight (12-24 hours).
Preheat oven to 450 degrees.
Make basting syrup by whisking together all ingredients in a medium mixing bowl and setting aside.
Remove goose from the water and rinse well. Remove any excess skin flaps or noticeable fat pockets. Pierce skin liberally with a fork. Rub inside cavity with lemon halves and then stuff with apple, potato, orange and celery. Truss the goose, just like a turkey, to secure the wings to the body and tie legs together to close off the cavity.
In a small bowl, whisk together all ingredients for basting syrup.
Generously lather goose with basting syrup.
Place the goose in the oven. Reduce oven temperature to 350 degrees. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the basting syrup.
When internal temperature reaches 170 degrees in both the thigh and breast, roast for an additional 20 minutes and then remove.
Allow to rest for 15 minutes before carving. Discard vegetable stuffing and serve with Cumberland Sauce.
Carve goose and serve with stuffing and Cumberland sauce.
If you've tried this recipe, come back and let us know how it was!
Cane syrup is my new favorite sweetener. Look for it near honey or agave nectar. It comes in a jar.