Holiday Rotisserie Goose is one massive bird packed with flavor! Yes, you read that right, today I’m hitting you with a goose recipe. Is this the goose you see pestering park walkers and pond ponderers? No. This is a white goose, which is a dark meat (similar to duck) and quite delicious when cooked properly. We’re cooking this bad boy low and slow on a rotisserie near the flames. Then coating it in a sweet maple sauce that we’ll caramelize right before serving. This was a fun, new recipe and the flavor turned out pretty great! Are you up for giving goose a try?
Holiday Rotisserie Goose
In the States, it’s pretty uncommon to see a goose cooked for dinner. So, how exactly did the goose become a holiday meal? Well it actually dates back to the ancient Greeks! The maturation period for a goose is roughly 32-35 weeks. This means that the geese that hatched early spring are mature once the holidays come rolling around. It was also pretty convenient that the geese were nice and plump at this time of the year. They would eat what farmers left behind from the fall harvest, which resulted in a large, tender and juicy bird for celebration centerpieces.
However, geese wouldn’t stay the centerpieces forever. It’s actually believed that Charles Dickens’ novel, A Christmas Carol, was the beginning of the end for the goose era. In his novel, Charles associated goose with the poor Cratchit family. Then, at the end of the book, Scrooge treated the Cratchit family with a more expensive turkey. It carried prestige during that day in age as turkeys were harder to find and more expensive to purchase.
Today, we see a lot of turkeys and they’re also tender and delicious. However, for old time’s sake, we’re throwing this recipe back to the geese.
I started this Holiday Rotisserie Goose recipe off by puncturing tiny holes in the skin of the goose. The skin on geese is pretty thick, and this isn’t necessarily a bad thing. This is because not only does it help hold the juices on the protein, but the fat within it basically bastes the goose as it cooks. I’m only poking these tiny holes so that my seasoning will mend with this rendering fat and transfer even more flavor over to the goose.
Next, place the goose on the rotisserie and secure its wings and legs with cooking twine. From here, lather the Holiday Rotisserie Goose down with some oil and then cover it in seasoning. For this recipe, I used Asian Five Spice to season the bird. If you don’t have this spice (or can’t find it) I have an alternate option in my recipe below.
Cooking for the Holiday
For this Holiday Rotisserie Goose, I utilized an indirect style of cooking. All this means is that I pushed the coals over to the sides of the grill and placed my rotisserie up and to the side of those coals so that it could cook indirectly. Now, leave the rotisserie goose here to cook for about 2.5-3 hours. We’re looking to hit an internal temperature of 135-140F.
We’ll start working on the Sweet Maple Glaze when the turkey is about 15 minutes away from being done. Simply mix all the glaze ingredients in a cast iron sauce bowl and let them simmer together. Then, use about half of the glaze to base the goose. Save the other half to use for dipping or drizzling when you serve the dish.
Holiday Rotisserie Goose is Served
After you glaze the goose, set it back on the rotisserie to finish cooking. Once the Holiday Rotisserie Goose hits your desired level of cookedness, remove it from the fire to rest for approximately 10 minutes.
I set my goose on top of orange slices on a serving dish. Garnish with thyme sprigs and serve with the remaining Sweet Maple Glaze. Best enjoyed with friends and family. Happy holidays everyone, cheers!
Holiday Rotisserie Goose is one massive, delicious bird! Slow cooked until tender and juicy, then covered in a Sweet Maple Glaze. This is one holiday you won't soon forget!
- 1 Whole Goose
- 3 tbsp Asian Five Spice
- 1 tbsp Canola Oil
- Oranges Sliced for garnish
- Thyme Sprigs for garnish
- Rosemary Springs for garnish
- 1 tbsp Kosher Salt
- ½ tbsp Black Pepper
- ½ tbsp Garlic Powder
- 2 tsp Ground Cinnamon
- 2 tsp Smoked Paprika
- 1 tsp Ground Cayenne
- 2.5 tbsp Maple Syrup
- 2 tbsp Soy Sauce
- 1 tbsp Black Garlic Sauce
- 1 Navel Orange juiced
Begin by patting all of the goose and set aside the neck and giblets for stock later. Next using a small paring knife or needle, poke holes about ⅛” apart all over the fat of the goose. This will help the fat to render fully on the bird. Once you have poked holes everywhere, lather with canola oil and season using the Asian Five Spice seasoning or the alternative. Add your rotisserie skewer through the goose and secure it using the prongs. Next, truss the wings once at the top of the wings and once at the bottom of the wings. Finally, tie the legs together so that they will not move while on the rotisserie. Once done, set the goose aside.
Preheat a two zone or three zone rotisserie cooking setup at medium heat (around 325-350F). Add a foil pan underneath where the goose will be with 1” of water for fat drippings.
Add the goose to the fire and let cook for about 2.5-3 hours until the internal temperature is 135-140F for a medium/medium rare. (Feel free to cook to 165F for a more well done dish if you prefer.) When the goose is 15 minutes from finishing, add a basting skillet with all the ingredients for the Sweet Maple Sauce. Let that simmer for 2-3 minutes over medium heat, then begin glazing the outside of the goose with the sauce. Only lightly glaze the goose with about ½ of the sauce, then let the goose finish cooking for 5 more minutes. Pull the goose off and let it rest for 10 minutes.
When the goose is done resting, place it onto a platter with sliced oranges. Garnish with rosemary & thyme springs, slice, serve with the Maple Glaze on the side and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!