“Goose really aren’t that hard to cook.
Just pierce the skin in many places to allow the fat to render out.
Really, it’s very easy to grill a goose. After all cooking a goose over an open flame is the tried and true method. Start by letting the goose warm up for about 30 minutes. Wash and pat dry with paper towels and season to your liking.
A little salt, thyme or sage and perhaps some lemon juice will suffice.
If you are using charcoal you will want to use about 4 to 5 pounds. You might have to replenish the fire after an hour or so. Expect to be grilling for about 2 to 2 1/2 hours for a 15 pound goose. The bird will be done when the internal temperature reaches 180 degrees F.
Let it rest for 10 to 15 minutes before you carve and serve.”
– brooklynq on “Belt Parkway Neighbors Prep For Geese Migration“