Preheat your oven to 375°F (190°C). Remove any giblets from the goose and pat the skin dry with paper towels.

Generously rub salt all over the outer skin and inside the cavity. This helps to draw out moisture and promote crispiness.

Chop fresh rosemary and thyme, and mix them with minced garlic. Rub the mixture all over the goose and inside the cavity.

Core and quarter the apples and place them inside the cavity along with a halved onion. This will help flavor the meat as it roasts.

Place the goose breast-side up on a roasting rack in a large roasting pan. Roast for about 90 minutes, basting with the juices every 30 minutes until the skin is golden and crispy.

For the last 15 minutes, increase the oven temperature to 425°F (220°C) to help achieve that perfect crispy skin.

Once done, remove the goose from the oven and let it rest for at least 20 minutes before carving. This step allows the juices to redistribute, ensuring moist meat.

Slice the goose and serve warm, drizzled with the pan juices for an exceptional flavor boost. Pair with your favorite sides, like a plate of crispy fries.