The goose should be thoroughly defrosted and left at room temperature for at least 3 hours before cooking. Remove the giblets (which include the liver) from the goose and set aside. Wash the bird thoroughly inside and out pat dry with a kitchen towel and remove any loose peices of fat. Then rub the lemon inside and out of the bird. Mix the salt and pepper and rub into the skin of the bird to season. To make a giblet stock for the gravy, put the giblets in a pan with the chopped onion, carrot, celery and 1.1 litres (2 pints) of water. Bring to the boil and then simmer gently for about one hour. Strain and allow to cool until needed. Preheat the oven to 220ºC (425F/Gas 7). Spoon the stuffing into the neck end of the goose and then tuck the neck flap over the stuffing and fasten either with a skewer or by sewing it. Then pack the stuffing into the tail end and then truss the bird with the wings folded under the body and legs tied together with string. Lightly prick the skin of the bird with a fork to allow the meat juices to be released in the cooking process. Place the goose breast side up on a rack in the roasting tin and into the oven for approximately 30 minutes. Then reduce the oven temperature to 180ºC (350F/Gas 4) and turn the bird breast side down and continue cooking for approximately 3 hours. Shape the remainder of the stuffing into balls and reserve for later. In the meantime cut tiny slits into the skin of the cored apples. Then stuff the apples with the cranberries and place in a shallow baking dish. Dot the apples using half the butter, and sprinkle a tablespoon of the sugar over them. Leave aside until needed. About 1¼ hours before the end of the goose roasting time, you will will want to place your roast potatoes in the oven. About 30 minutes before the roasting time is up place the stuffing balls into the oven to cook and finally at about 20 minutes before the roasting time is over put the stuffed apples in to cook. To test to see if the goose is cooked, insert a skewer into the thickest part of the thigh. If the juices run clear it is ready, if not return to the oven for a little longer. Leave the goose to stand for about 20 minutes to rest which allows the flesh to firm up, making carving easier. Remember to save the pan juices for the gravy! 
 

Giblet Gravy
(serves 8) Pan juices from the cooked goose
2 tablespoons of plain flour
600ml (1 pint) of giblet stock (made earlier)
150ml (¼ pint) red wine
Salt and pepper
  Drain off the excess fat from the pan juice in the roasting tin, leaving only the goose meat juices. Add the flour and cook, stirring for 2 minutes, making sure there are no lumps!. Whisk in the stock gradually and then the red wine. Bring to the boil and simmer gently for 3-4 minutes, until slightly thickened and smooth. Season with salt and pepper.
 
   Prune Sauce
350g (12oz) no-soak stoned prunes, chopped
1 medium cooking apple, peeled, cored and chopped
Grated rind and juice of ½ lemon
3 tablespoons of red wine
1 stick of cinnamon (about 5cm (2in) long)
Salt and pepper
  Place the prunes, apple, lemon rind and juice with the cinnamon stick into a saucepan, add the wine and cook on a medium heat until the fruit is soft. Then remove the cinnamon stick and blend the sauce using a food processor or blender. Season to taste and set aside until needed. The sauce can be made a few days earlier and should be refrigerated. Gently reheat when ready to serve the meal.

        Sage and Onion Stuffing
225g (8oz) chopped onions
40g (1½oz) butter
3 level tablespoons of dried sage
1 tablespoon of fresh parsley
75g (3oz) of breadcrumbs
Salt and pepper to taste
Optional- the chopped goose liver
  The best breadcrumbs can be made from two-day old white loaf. Remove the crusts and then grate or use a food processor. Melt the butter in a saucepan, then add the onions and cook until they are transparent, if you like include the chopped goose liver and fry with the onions until cooked. Then add the herbs, breadcrumbs and salt and pepper. Mix well and then set aside until ready to stuff the goose.
 

Directions
1 Preheat oven to 425 degrees F ( 220 degrees C).
2 Rinse the turkey, pat it dry, and season inside with
   salt and pepper. Pack the neck cavity loosely with the
   Sausage, Apple & Dried Cranberry Stuffing. Fold the neck skin
   under the body, and fasten it with a skewer. Pack the body
   cavity loosely with the remaining Sausage, Apple & Dried
   Cranberry Stuffing. Tie the drumsticks together (truss) with
   butcher's twine. Spread the turkey with 1/2 of the butter (6
   tablespoons) and season it with salt and pepper. Place turkey in a
   shallow roasting pan; roast for 25 minutes.
3 Meanwhile, in a saucepan, melt the remaining butter (6
   tablespoons) with the oil and tangerine juice; allow mixture to
   cool. Reduce the oven temperature to 325 degrees F (165
   degrees C). Baste the turkey with the pan juices and drape it
   with a piece of cheesecloth soaked in the tangerine-oil
   mixture. Roast the turkey for one hour before basting the
   turkey with the tangerine-oil mixture and pan juices (over
   the cheesecloth) every 20 minutes for 2 1/2 hours more (or 2 1/2 hours more (or until juices run clear when the fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180-185 degrees F/ 85-90 degrees C).   
4    Discard the cheesecloth and the trussing string from turkey. Transfer the turkey to a heated platter, reserving the pan juices in the roasting pan; let stand for 25 minutes before carving and spooning out stuffing into a serving dish. Skim the fat from the remaining pan juices and reserve 1/4 cup. Add 1 cup of the stock to the pan juices and deglaze the pan over high heat, scraping up the brown bits.   
5    In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the "roux" over low heat, whisking, for 3 minutes. Add the remaining 2 cups stock and the deglazing liquid; continue to whisk. Simmer the gravy for 10 minutes, stirring constantly, then strain through a sieve. Add chopped giblets; transfer to gravy boat. If desired, garnish turkey platter with fresh herbs. Serve.

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