Holiday Goose Recipe on the Rotisserie
It’s that time of year where there are several holidays that are bunched together. It can be easy to get turkey and ham burnout if you visit several different households and the same foods are served. Instead, break with tradition and serve something wholly unique. Try this Holiday Goose Recipe for the Rotisserie. Using a rotisserie will free up the oven for sides and sauces at the same time as ensuring the delicious, liquid gold, goose fat renders from the bird. Don’t forget to collect it, that stuff is ideal for making roast potatoes, the perfect base for gravy and upgrading your Yorkshire pudding game.
Holiday Goose Recipe on the Rotisserie
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Method
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- 1 goose
- Salt
- Pepper
- Poultry seasoning
- 1 head garlic
- 1 orange, quartered
- Fresh poultry herb mix
- Preheat the barbecue to 275°F (135°C) using the rear burner.
- Remove the giblets and any extras out from the inside of the bird. Trim the extra fat off the goose at the neck and the tail. Go over the goose and remove any remaining pinfeathers using tweezers.
- Season the bird, inside and out, with salt, pepper and poultry seasoning. Cut the top off of a head of garlic and toss that into the cavity, along with the orange slices and some of the fresh poultry herbs. Use a long skewer to close the rear cavity and the neck flap.
- Truss the goose and arrange it onto the rotisserie spit. Ensure that the forks are secured but not tight so that you can adjust the position of the goose. If the spit rolls quickly to one side or the other, attach the counterbalance to the spit rod.
- Install the rotisserie onto the grill and double-check the positioning of the goose to ensure that it is in the middle of the rear burner. Turn on the rotisserie motor, place a drip pan under the bird and fill it with water or chicken stock and close the lid.
- Cook the goose until the meat in the thigh reads approximately 145°F (63°C) - about 8-minutes per pound.
- Turn the heat up to 375°F (190°C) and continue cooking until an internal temperature of around 175°F (79°C). By now the goose should have gorgeous crisp skin.
- Remove the goose from the barbecue and allow it to rest for at least 20 minutes before carving. Serve on a bed of fresh herbs with your favorite seasonal side dishes like mashed potatoes, vegetables and gravy.
How do you feel now that your goose is cooked? This Holiday Goose recipe for the rotisserie gets you thinking about your favorite holiday meals outside of the box. You won’t have too many leftovers after trying this delightful recipe. What is the strangest thing you have served for a holiday meal? Share your best Holiday BBQ recipes, photos and stories on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Gather your ingredients
Stuff the cavity with your aromatics
Truss and load onto the spit
Settle the rotisserie onto the preheated grill
Place a drip tray under the goose and fill with water and aromatics
Baste with the liquid in the drip tray
Rest the goose for at least 20 minutes
Serve with your favorite holiday sides
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather your ingredients
Stuff the cavity with your aromatics
Truss and load onto the spit
Settle the rotisserie onto the preheated grill
Place a drip tray under the goose and fill with water and aromatics
Baste with the liquid in the drip tray
Rest the goose for at least 20 minutes
Serve with your favorite holiday sides