Christmas Goose

Thaw the goose in the refrigerator, rinse, and pat dry with paper towels.

Trim the tail gland and prick the skin all over with a fork, being careful not to pierce the meat.

Make a marinade using mayonnaise or sour cream, orange juice, minced garlic, black pepper, and salt.

Coat the goose thoroughly inside and out with the marinade and let it rest at room temperature for at least 3 hours.

Stuff the cavity with quartered apples and oranges, securing the opening with toothpicks if needed.

Place the goose on a baking sheet, cover with foil, and roast at 180°C (350°F) for 3.5 hours, flipping it halfway through at 1.5 hours.

Toward the end of cooking, remove the foil if necessary, baste the bird with its rendered fat, and let it brown.

Check for doneness by piercing the thickest part with a knife—the juices should run clear.