Keep refrigerated or frozen. Safe Handling: This product was prepared from inspected and passed mean and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separated from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Directions for Golden Roast Goose: Thaw in refrigerator 1-1 1/2 days for 6-10 lbs, 1 1/2 to 2 days for 10-14 lbs. or in cool water 4-6 hours for 6-10 lbs or 6-8 hours for 10-14 lbs. Preheat oven to 350 degrees. Remove neck and giblets from body cavity, cook for stuffing or refrigerate until ready to use. Remove excess fat from body cavity and neck skin. Rinse bird and drain. Prick entire goose several times with a fork. To stuff fill neck and body cavity loosely. Cover bottom of roaster pan with water. Place goose, breast side up, on rack in roasting pan, insert meat thermometer deep inside thigh muscle. Cover with roaster pan lid or foil. Continue roasting until meat thermometer registers 180- 185 degrees F. Allow about 25-30 minutes per pound for a stuffed goose and 18-22 minutes per pound for an unstuffed goose. Allow goose to cool slightly and carve. Refrigerate leftovers.

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