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!