Thaw your goose if you buy it frozen. My 10 pound goose actually took over 2 days to thaw. Once thawed, remove the packaging. Remove the neck and giblets from inside the cavity, and also trim the excess fat from the neck and cavity. Set the neck and giblets aside for possible later use to make a divine gravy.
Then rinse and dry the bird with paper towels. Now add a generous amount of salt to both the skin and inside the cavity. Allow the goose to sit uncovered in your fridge for at least 6 hrs or overnight. Remove the goose from your fridge around 1 hr - 1.5 hrs prior to roasting to allow the goose to come to room temperature.
Prepare your stuffing (if using). I halved my lemon and onion.
Preheat your oven to 325F. When the goose is at room temperature, be sure to prick the skin all over with the sharp end of your meat thermometer, or you can use a clean needle. Try not to pierce the skin. Season it with salt and pepper.
Stuff the goose with your stuffing of choice.
Roast the goose (breast side up and set on a rack on a roasting tray) for approximately 2 hrs. During this time, baste it every 30 minutes or so. After the first 30-45 minutes I also turn it over and roast it underside up for around 30 minutes to get that side browned as well. I need to do this in my oven (it's older and quirky!) but if you are able to get the underside browned without turning over then all good! Please roast according to your oven's quirks (if any).
Now turn the oven down to 275F and then continue roasting until a meat thermometer registers 165F in the center of the breast area. The time will vary according your oven but it should be around 20-30 minutes. Allow the goose to cool for 15-20 minutes, and then carve and enjoy!