COOK IT.
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!