INGREDIENTS
- 4 TO 5.5 LB GOOSE
- 2 LEMONS
- 2 LIMES
- 1 GREEN APPLE, CUT INTO WEDGES
- 2 SPRIGS THYME
- 2 SPRIGS SAGE
- SALT, TO TASTE
- 3 TBSP HONEY
- OLIVE OIL, FOR BROWNING
PREPARATION
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
Lightly score the breast and leg skin in a criss-cross pattern. This will help the fat to render down more quickly during cooking.
Grate the lemon and limes. Mix citrus zest with 2 teaspoons fine sea salt. Cut the lemons and lime into wedges.
Season cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
Stuff goose with sage, thyme, lemons, limes and apple wedges. Place goose directly on the grill grate and cook for 40 minutes. Brush goose with honey and reduce temperature to 325 degrees F.
Cook for 1.5 to 2 hours or until an instant-read thermometer inserted in the thickest part of the breast reads 160 degrees F.
Remove from grill, tent with foil and allow to rest for 30 minutes. The final internal temperature should be 165 degrees F in the thickest part of the breast. Enjoy!
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