A 10- to 12-pound goose takes 2 1/4 to 3 hours to roast in an oven preheated to 350 degrees Fahrenheit. A similar size goose takes 2 to 2 1/2 hours to cook on a grill or 30 minutes per pound in a smoker.
A goose is done when the internal temperature of the meat at the thigh reaches 170 to 180 degrees Fahrenheit. An instant read thermometer inserted into the thickest part of the thigh provides an accurate temperature reading. Geese have lots of fat under the skin. Pricking the skin over the fat deposits helps the fat drain during cooking, giving the goose a crispy, flavorful skin.