Everything you need to know to roast and carve a classic Christmas goose in this surprisingly simple roast goose recipe.
2 hours before you plan to cook the goose, remove goose from fridge to get it up to room temperature. Check cavity and remove giblets. The goose has probably had the oil glands (which can give the meat a bad taste) removed when it was processed, but if it still has a tail, remove that (which will take care of the oil glands). If you have a culinary torch, use it to singe off any pin feathers. Otherwise, use tweezers.