51.   Transfer to roasting pan.

52.   Tuck the wing tips under, tie the legs together, and place the turkey breast up on a V-shaped roasting rack in a shallow roasting pan.

53.   Uncover goose, cut twine on legs and transfer vegetables inside the goose to roasting pan.

54.   While meat is standing, add any leftover mustard mixture to roasting pan and bring to a boil, scraping up browned bits on bottom and sides of pan.