Assuming that is not a euphemism, good luck.  I have only ever prepped and cooked ready plucked ones.  

If you haven't cooked goose before, one thing to watch is the huge amount of fat a goose seems to contain.   So have a deep tray and take care when getting it out of the oven.

I stumbled a little with the pan once, the goose shifted and the entire kitchen floor was instantly a pool of fat.


EDIT:  Good choice - much better than a boring, tasteless and dry turkey.  Enjoy!