Hi All, Last year I roasted my first goose. I followed a recipe in my Poultry cookbook. I used the Mild pork sausage and apple stuffing recipe. I prepared the stuffing as directed. Rinsed the goose and rubbed with inside and out with lemon juice and 2 tsp salt. Stuffed and Trussed goose. Pricked several times so fat would run out. Cooked in roasted 325 degrees for 3-3.5 hours until thermometer in in breast registered 185 deg F. In the mean time i made the giblet gravy to go alone with him. It was very good. I will be preparing my first home raised goose on Thursday the same way..Just wanted to see if anyone had any suggestions to make it even better.