While our Thanksgiving menus are decidedly non-traditional, I decided to go ultra-traditional with a roasted goose being the centerpiece of our Christmas Eve dinner. One of my friends from high school is also making a goose this year; I'm sure we'll be swapping our challenges and our successes. This was delicious and moist! Never having roasted a goose. I did a lot of reading while the goose defrosted for a day and a half, debating on cooking technique. In the end, my goose is the product of a multitude of recipes. Step One: defrost the bird...oh, after you recover from your coronary of paying for the thing! Kathey mentioned that hers was pricey. Mine was, too, but it was worth it. Step Two: To brine or not to brine? I opted not to brine, but I did rub our 11-pound bird with truffle salt and let it sit for 4 hours. Step Three: Stuff. I am not a fan of stuffing cooked inside a bird. Can you say botulism?!? So, I stuff with whatever I have on hand to help my roast k...