Preheat the oven to 350 degrees F (175 C or Gas Mark 4).

Remove the goose from the packaging and remove the giblet bag, which usually includes the heart, liver, and neck. Reserve those for other uses, like gravy.

Trim the goose of extra fat around the visceral cavity. Remove the neck skin, and any other extra flaps of skin not covering meat. Save the skin/fat to the side for rendering separately.

Weight the goose at this point to estimate total cook time. Cook time is about 15 minutes per pound of trimmed goose meat.

Prick the goose on all sides with a bamboo skewer to encourage to fat to render as the goose cooks. This will help the skin crisp. Pay extra attention to places where you want really nice crispy skin, like the breast.

Sprinkle the goose with a bit of salt on all sides.

Place the goose on a rack in a roasting pan, breast side up.

Place the goose into a preheated oven and roast for about 1/3 of the total cook time breast side up.

Remove the goose from the oven, flip it over to breast side down. This helps the goose breast stay moist, and it allows the back skin to crisp. Cook for another 1/3 of the total cook time.

Finally, flip the goose back over to breast side up and complete the cook time this way. You should have another 1/3 of the total calculated cook time (15 min per pound) remaining, but sometimes a goose will cook a bit faster. Roast goose is done when it registers 165 degrees in the thickest part of the thigh on a meat thermometer.

When the goose registers 165 F on a thermometer, remove it from the oven and allow it to rest for at least 20 minutes before carving.