No, probably the position. If you don't stuff it, get yourself a "vertical roaster" gadget at the cookware store. It will hold the bird upright and the fat will drip out the vent end. Cooks much faster, too. I use it for Peking duck.
Good trick for geese (and duck) if you want nice crisp dark skin, is to dry it **thoroughly** by which I mean letting it hang in the breeze for a couple of hours until the skin is dry to the touch. Then dip it in a quart of water with a half-cup of honey in it, and bake it.
If it's wild - it will be too dry unless barded or stuffed and basted.