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+ servings
Holiday Rotisserie Goose
Prep Time
35 mins
Cook Time
3 hrs
Total Time
3 hrs 35 mins

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!

Course: Main Course
Cuisine: American
Keyword: Holiday Rotisserie Goose
Servings: 8 People
Calories: 2098 kcal
Author: Derek Wolf
  • 1 Whole Goose
  • 3 tbsp Asian Five Spice
  • 1 tbsp Canola Oil
  • Oranges Sliced for garnish
  • Thyme Sprigs for garnish
  • Rosemary Springs for garnish
Alternate Seasoning:
  • 1 tbsp Kosher Salt
  • ½ tbsp Black Pepper
  • ½ tbsp Garlic Powder
  • 2 tsp Ground Cinnamon
  • 2 tsp Smoked Paprika
  • 1 tsp Ground Cayenne
Sweet Maple Sauce:
  • 2.5 tbsp Maple Syrup
  • 2 tbsp Soy Sauce
  • 1 tbsp Black Garlic Sauce
  • 1 Navel Orange juiced
  1. 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.
  2. 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.
  3. 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.
  4. 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!

Recipe Video

Nutrition Facts
Holiday Rotisserie Goose
Amount Per Serving
Calories 2098 Calories from Fat 1728
% Daily Value*
Fat 192g295%
Saturated Fat 56g350%
Trans Fat 1g
Polyunsaturated Fat 22g
Monounsaturated Fat 102g
Cholesterol 454mg151%
Sodium 1516mg66%
Potassium 1872mg53%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 91g182%
Vitamin A 964IU19%
Vitamin C 35mg42%
Calcium 94mg9%
Iron 15mg83%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.