Before roasting, it is recommended to bring the goose to room temperature. Lightly salt the cavity and stuff as desired, sewing or skewering the vent. Secure the legs and wings to the body using string. Salt and pepper the bird and use a kitchen fork to prick it all over. Next, place the bird breast side up on a rack in a roasting pan and put it in a preheated oven at 425°. After 15 minutes, reduce the heat to 350°. Throughout the cooking process, be sure to remove any fat that accumulates in the pan every 15 minutes using a bulb baster. The goose should be cooked until the juices run yellow or until a meat thermometer inserted in the inside of the thigh reads 180°F.