If the goose is frozen, thaw it in the refrigerator for 1 or 2 days. Preheat oven to 350°F (180°C). Remove the neck, neck skin, excess fat and giblets from the body cavity, then rinse and drain the goose. Prick the entire goose several times with a fork, which will allow the excess fat to drain during cooking.

Place the goose breast side up on a rack in a roasting pan, inserting meat thermometer deep into the inside thigh muscle. Cover the bottom of the roasting pan with water. Season the goose with salt, pepper and summer savory.

Cover the roaster with a lid or aluminum foil. Allow 18-22 minutes per pound cooking time. Roast until meat thermometer registers 180°F (82°C). Remove goose from pan and let stand for 10-15 minutes prior to carving. Refrigerate leftovers.