I tried making a goose today (not pre-roasted). It was 10.25 lbs for $70 (didn't notice the price tag until I got home). I looked at 3 different cookbooks (from the 1930's, 1960's & 1970's) and online. I decided to roughly follow Gordon Ramsay's way. I didn't do the flavorings, stuffing, etc as I wanted to know what plain goose tasted like, so just used salt. I cooked it for roughly 1.5 hrs (was supposed to be for medium rare). I also opted to leave it uncovered and baste it every 30 min (I did it twice). I suctioned out the fat/drippings after each baste. It wasn't as much fat as I thought it would be- he said to use a large bowl for it, but it fit in one of my glass storage containers. I had tried to lightly score the skin in a criss-cross, but ended up gouging it, since it was hard to cut through. I ended up doing the fork holes all over. I didn't truss the legs or wings.

I would try covering the pan next time, instead of basting (as one of the cookbooks suggested), as my oven is covered in fat.

I ended up getting 7.6 oz of edible meat off it, so I'm not sure why this was a traditional Christmas dinner. Did they not eat as much meat as we do today? I only eat an oz or 2 at a time, but I know plenty of people who think 4 oz is too little. So, this would serve 2-3 people.

And granted, I don't usually make whole birds, but because the bird is lean and I was trying to get all I could from it, it took me awhile to separate out the good meat from the tougher/connective tissue filled meat. I could never carry the full bird to the table and try and remove the skin there (I was covered in fat doing that) and carve it there. Maybe it's just me being inexperienced, but a turkey has a lot of meat on it and you could slice away during the dinner and not be wanting. But to have the removed goose meat on a dish for people to take from does not have the same traditional feel as displaying the whole bird.

The skin looked unappetizing, even to people who eat skin.

I like the taste of the meat. I wasn't sure what to expect, since they say it's strongly flavored. I just find it richer. And I love that it's dark meat. I'm actually sitting here eating it right now.

I'm making bone broth with the bones, it smells like turkey broth. I expect I will like that, too.

My mother wants to try and make a gravy with the drippings- it will be interesting to taste the difference between this and other poultry gravies.

Overall, the cooking of it wasn't bad (I would try for a bit less time next time).