I roast a Canada Goose like a turkey, but I marinate the goose for a day before I roast it. I will then roast it in an enamel roasting pan using plenty of prepared vegtables (carrots, celary, mushrooms, onions, ect) these vegtables help keep the goose moist., before I stuff the goose with the vegtables, I will marinate them using italian dressing. While roasting the goose, I will frequently baste it, and check up on it. It is very important not to overcook it. Before it is ready, I will remove the lid of the baking pan to brown the exterior of the goose.