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Posted in: Poultry
Prep Time:
30 Minutes
6 to 8
Grill time:
up to 2 Hours

Roasted Goose on the Rotisserie

Your Goose Is Grilled

Posted on by SuperUser Account
Roasted Goose on the Rotisserie
Serves 6 to 8
Prep Time:
Grill time: up to 2 Hours

In October of 2011, I told you how to go about smoking a goose. It has been two years since I have made a whole goose for the holidays and I believe that it's time to try it again! This traditionally Roasted Goose on the Rotisserie will leave you at a loss for words.

For those of you who have not tried goose yet, it looks like duck when you slice into it. The taste. If the perfect turkey and the perfect roast beef had a delicious baby, THIS, this roasted goose would be IT! The skin was crispy and there are more drippings than you will need for gravy. Save them all! They are perfect for roasted potatoes. They are a magical elixir that turns anything you add it to into a work of culinary art.

Using the rotisserie on the grill cut the roasting time down quite a bit. Usually, you would allow 20 minutes per pound, however, it didn’t take that long using the rotisserie, and the results are magnificent; all crispy skin and succulent meat.

Start on high for crispy skin
Start on high for crispy skin
Cook to 160°F
Cook to 160°F
Plate whole or carve
Plate whole or carve

Roasted Goose on the Rotisserie

Serves: 6 to 8       Total Time: 2 Hours 30 Minutes


  • 1 goose, approx. 6 to 10 lbs. 
  •  1 head of garlic 
  •  2 whole lemons 
  •  1 tsp. paprika 
  •  1 tsp. rosemary 
  •  2 tsp. salt 
  •  1 tsp. dried garlic 
  •  1 tsp. freshly ground black pepper 
  •  1 tsp. onion powder 
  •  1 tsp. parsley 
  •  1 tsp. sage


Step 1
Prepare the goose for the grill by removing the innards, usually consisting of the organs and neck. Set these aside for use in soup and gravy. I have also been told that the heart and liver are a delicacy when fried in butter, so if you like that kind of thing, keep those too.
Step 2
Pat your goose dry with paper towel and remove any remaining pinfeathers. Slice the top off of the garlic head and throw it inside the cavity of the bird, keep the tips of the garlic for later. Slice the lemons in half, use one half lemon to rub the outside of the bird then tuck it in the front under the neck skin, there is a little cavity there. Toss the remaining lemon into the cavity of the bird with the garlic head. There may be excess fat in the butt of the bird. Remove this with a knife and place this into the drip tray that you are using, along with the tops of the garlic you removed and about 1 cup of chicken stock.
Step 3
In a bowl, combine all of the herbs and spices. Rub the bird all over, top, bottom and sides, with the herbs. Using a sharp knife, prick the skin and fat of the goose without cutting into the meat. It is tough to get through the skin, I took my sharp knife and placed the point directly against the skin, then, using the butt of my other hand, gave the knife a quick sharp tap. That should be enough to just make it through the skin into the fat layer. Using butcher’s twine, tie the wings and legs down and together. Put the goose onto the spit rod and secure the forks. Make sure that the load is balanced. (Watch the video below to see how to set up and balance your rotisserie.)
Step 4
Remove the cooking grids and warming rack from the grill and then preheat the grill to 450°F using the rear burner.
Step 5
Place the drip tray onto the sear plates of the grill. Place the goose onto the grill. Make sure that your rotisserie is turning steadily and allow the goose to cook on high for 15 to 30 minutes or until it is golden brown.
Step 6
Turn the rotisserie burner down to medium low, about 325°F. If you feel that the wings and legs are getting too dark cover them with tinfoil and continue to cook the goose until an internal temperature of 160°F has been reached. Check the temperature using an intstant read barbecue thermometer in the breast and thighs being careful not to touch bone.
Step 7
When it’s done, place the goose on a cutting board and cover it with tinfoil and a few layers of tea towels to keep warm while you finish the other veggies and the gravy. Serve the goose with Plank Smoked Mashed Potatoes, gravy and your favourite vegetables.
Try the gravy
Try the gravy
It all looks delicious
It all looks delicious

Originally made in 2013, I decided it was time to have some more goose. This Roasted Goose on the Rotisserie was even better than I remember. It was wonderful to enjoy this meal with my family. What do you traditionally serve for your holiday meals? Leave a comment with a photo on our social outlets like Facebook and Instagram with the hashtags #NapoleonGrills and #BBQHolidayDinner and show us what you served.

Happy Grilling!

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