Bobby Flay's Roast Goose
1 whole goose, 9 to 11 lbs
Kosher salt and freshly ground black pepper
1. Preheat the oven to 350 degrees F.
2. Remove the goose from the refrigerator 1 hour before roasting and allow it to sit at room temperature. Place it on a baking rack set inside a low-side roasting pan. Using a fork, prick the goose all over the skin, taking care not to pierce the meat. Season the goose liberally, inside and out, with salt and pepper; truss the legs with butcher's twine.
3. Roast the goose until golden brown all over and an instant read thermometer inserted into the thigh registers 170 degrees F. -- 2 to 3 hours, depending on the size. Remove from the oven and let rest 15 minutes before carving.
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