|Fruit stuffing||1 Cup (16 tbs)|
Stuff goose and fasten skin together with skewer.
Tie legs to tail and wings close to body.
Prick skin here and there to allow fat to run out.
Roast in uncovered roaster (or cover if you prefer) until meat thermometer reaches 190°F (87°C), 3 1/2 to 4 hours.