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.
The only thing I'd do different would be to pull it from the oven at 160 not 185. We usually confit the legs and neck separate from the bird using the goose fat and lard.
