Keep the temp low, try to time it so it takes 4 hours to get to 165f.
It's about 70 mins per kilo.
We use wet muslin cloth and wrap it for the first 1.5 hrs.
Oh, and whoever eats goose, especially roast goose, will be at you to do it instead of turkey next year.
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.