Basic Directions for Roasting a Goose
Thaw in the refrigerator 1-1 ½ days for a 6-10 lbs., 1 ½ - 2 days for 10-14 lbs. or in cool water 4-6 hours = 6-10 lbs. or 6-8 hours = 10-14 lbs.
Preheat oven to 350 degrees.
Remove excess fat from body cavity and neck skin.
Rinse bird and drain.
Prick entire goose several times with a fork.
To stuff, fill neck and body cavity loosely.
Cover bottom of roaster pan with water.
Place goose, breast side up, on rack in roasting pan, insert meat thermometer deep into inside thigh muscle.
Cover with roaster pan lid or foil.
Continue roasting until meat thermometer registers 180-185 degrees F.
Allow about 25-30 minutes per pound for a stuffed goose and 18-22 minutes per pound for an unstuffed goose.
Allow goose to cool slightly and carve.
Refrigerate left overs.