If the goose is frozen, defrost in the refrigerator for 24-48 hours.

Remove the goose from the refrigerator and let it sit at room temperature for 30 minutes.

Preheat the oven to 400 degrees Fahrenheit.

Remove the neck and giblets from the goose.

Rinse the goose thoroughly with cold water and pat dry with paper towels.

Trim excess fat from the cavity opening.

Prick the skin all over the goose with a sharp knife, being careful not to pierce the flesh.

Fold the neck flap under the body and secure with a wooden toothpick.

Generously season the cavity with salt and pepper.

Insert garlic, apple, onion, shallots, thyme, sage, and bay leaf into the cavity.

Tie the legs together with kitchen twine.

Sprinkle the outside of the goose with salt and pepper.

Place the goose breast side up in a shallow roasting pan.

Pour water into the pan.

Roast for one hour, basting every 30 minutes to remove grease.

Reduce the heat to 325 degrees Fahrenheit and continue roasting for about 1 hour, until the internal temperature reaches 180 degrees Fahrenheit.

Remove the goose from the oven and let it rest for 15-20 minutes before serving.

Dress with apples and herbs, if desired.