Roasted Goose on the Rotisserie
Your Goose Is Grilled
by SuperUser Account
Start on high for crispy skin
goose, approx. 6 to 10 lbs.
head of garlic
tsp. dried garlic
tsp. freshly ground black pepper
tsp. onion powder
- 1 tsp. sage
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.
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.
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.)
Remove the cooking grids and warming rack from the grill and then preheat the grill to 450°F using the rear burner.
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.
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.
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
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.
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