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Roasted Christmas Goose

30

2

Pecan

Sweet, savory and wood-fired. This goose is stuffed with fresh limes and lemons, given some earthy flavor with thyme and sage, glazed with honey, and roasted over maple hardwood for the perfect finish.

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  • 1 (4 to 5-1/2 lb) goose

  • 2 lemons

  • 2 limes

  • 2 Teaspoon Fine sea salt, plus more as needed

  • Olive oil

  • 2 Sprig fresh thyme

  • 2 Sprig fresh sage

  • 1 green apple, cored and cut into wedges

  • 3 Tablespoon honey

  • 1

    When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 2

    Lightly score the breast and leg skin of the goose in a criss-cross pattern. This will help the fat render more quickly during cooking.
    • 1 (4 to 5-1/2 lb) goose

  • 3

    Zest the lemons and limes into a small bowl. Add 2 teaspoons of salt and mix to combine. Cut the lemons and limes into wedges.
    • 2 lemons

    • 2 limes

    • 2 Teaspoon Fine sea salt, plus more as needed

  • 4

    Season cavity of the goose generously with salt, then rub the zest mixture into the skin and sprinkle some inside the cavity. Drizzle the outside of the goose with olive oil to ensure browning.
    • As Needed Olive oil

  • 5

    Stuff the goose cavity with the thyme, sage, lemon and lime wedges, and the apple wedges.
    • 2 Sprig fresh thyme

    • 2 Sprig fresh sage

    • 1 green apple, cored and cut into wedges

  • 6

    Insert the probe into the thickest part of the goose breast, avoiding the bones. Place the goose directly on the grill grates, close the lid, and cook for 40 minutes.

    450 ˚F

  • 7

    Brush the goose with the honey. Reduce the Traeger temperature to 325℉. Continue cooking until the internal temperature reaches 160°F, 1 1/2-2 hours more.

    325 ˚F

    160 ˚F

    • 3 Tablespoon honey

  • 8

    Remove the goose from the grill, tent with foil, and let rest for 30 minutes. The internal temperature should reach 165℉ while resting.
  • 9

    Carve and serve. Enjoy!

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