Try Loon.
You throw it in a pot of boiling water along with 4 potato size rocks.
After two hours of boiling you take a fork, and if you can puncture the rocks the Loon is cooked. Sounds as if the same is going to happen for me tomorrow.

A friend did tell me that his mother always boiled the goose first as this got a lot of the grease out then she would roast it.