Peppercorn-and-Thyme-Roasted Goose

3 tablespoons cracked mixed black, white and green peppercorns

3 tablespoons fresh thyme leaves, divided

½ cup extra-virgin olive oil

1 tablespoon chopped garlic

Salt

7- to 10-pound goose, cleaned

Ground black pepper

1 large yellow onion, quartered

2 large carrots, peeled and chopped

2 stalks celery, chopped

¼ cup unsalted butter, cut into pieces

Heat the oven to 375 degrees.

To prepare the glaze, in a small bowl mix together the peppercorns, 2 tablespoons of the thyme leaves, the olive oil and garlic. Season with salt, then set aside.

Season outside and cavity of the goose with salt and pepper. Brush the glaze over the outside of the goose, reserving any extra for basting during cooking.

Arrange the onion, carrots and celery in a roasting pan. Set the goose on top of the vegetables. Roast for 2 to 21/2 hours, basting occasionally with drippings and any remaining glaze.

The goose is done when it is golden brown and crispy, the juice from the cavity runs clear, and an instant-read thermometer inserted at the thickest part of the breast and innermost part of the thigh reads at least 165 degrees.

Cover the goose with foil and let it rest for 15 minutes.

Meanwhile, prepare the sauce. Pour the pan drippings through a mesh strainer and into a fat separator. Discard the fat, or reserve it for another use.

In a small saucepan over medium heat, whisk together the butter and pan juices. Chop the remaining 1 tablespoon of thyme, then add that. Season to taste with salt and pepper.

Carve the goose and serve with the pan sauce.

Serves four to six.

"Home Cooking with Charlie Trotter" by Charlie Trotter (2008 Ten Speed Press, $25)