How to Baste a Roasting Goose

"Hi, I'm Jennifer Cail. On behalf of Expert Village I'm going to show you how to roast a Christmas goose. Now it's been half an hour that our goose has been in the oven so it's time to open up for the first basting. You want to be careful because it's probably going to be a little bit smoky and very very greasy in there. Let's turn that light on for the first basting what we are going to do is take 1 cup of boiling water and gently pour it over the goose. What we are going to do now is turn the temperature down from 425 degrees to 325 degrees. This is the temperature that we are going to spend have the goose spend the rest of it's time cooking so that is down to 325. When we are ready for our next basting you want to be very careful of the splattering fat as you can tell obviously the smoke from it set off the smoke alarm. This is fine it's going to probably happen and there is not much you can do to prevent it just from the fat splattering inside of the oven."