8 to 12 pound fresh or thawed, frozen goose. Stuffing of your choice (optional).
Heat oven to 400°F. Remove neck and giblets from goose and refrigerate for another use. Remove and discard excess fat from neck and body cavities. Rinse goose and drain well.
If desired, stuff neck cavity; tuck neck skin under goose and fasten by turning wing tips under shoulder joints. Spoon remaining stuffing into body cavity. Tie legs together.
Place goose, breast side up, on wire rack, in shallow roasting pan. Insert meat thermometer into inside thigh muscle, being careful not to touch the bone.
Roast goose, uncovered, 1 hour. Pour off fat; reduce oven temperature to 325°F and continue roasting goose (use chart above to determine total cooking time) until thermometer registers 185°F or if drumstick moves easily. Transfer goose to large platter; let stand 15 minutes before carving.