Rub inside of goose with peppers and onion salt. Rub outside with lemon pepper.
Combine teriyaki, dressing, wine, Worcestershire and poultry seasoning and pour
over goose in a heavy plastic bag. Seal and refrigerate for 24 hours, turning
several times.Remove goose from bag. Place onions and soup in body cavity. Cover
breast with bacon. Place in oven baking bag with marinade and chicken broth,
seal bag and bake at 325 degrees for two hours. Open top of bag and cook until
tender, basting every 10 minutes with marinade. Serve with marinade as sauce.