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Holiday Rotisserie Goose

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!
Prep Time35 minutes
Cook Time3 hours
Total Time3 hours 35 minutes
Course: Main Course
Cuisine: American
Servings: 8 People
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


  • 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!



Serving: 8g | Calories: 2098kcal | Carbohydrates: 8g | Protein: 91g | Fat: 192g | Saturated Fat: 56g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 102g | Trans Fat: 1g | Cholesterol: 454mg | Sodium: 1516mg | Potassium: 1872mg | Fiber: 1g | Sugar: 5g | Vitamin A: 964IU | Vitamin C: 35mg | Calcium: 94mg | Iron: 15mg