Christmas Goose
Prep time
Cook time
Total time
Smoking/Grilling Goose
Recipe type: Mains
Cuisine: American
Serves: 4-5
  • 1 10 pound goose, fresh or thawed
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper
  1. Preheat grill with pecan wood (or wood of your choice) to 300F.
  2. Poke holes with a large needle or sharp toothpick all over the goose skin, about ½ inch apart, being careful to pierce only the skin, not the meat by piercing at an angle.
  3. Mix the seasonings in a bowl and spread evening over the bird, ensuring that the cavity is also well-seasoned.
  4. Place the offal and neck in a large roasting pan.
  5. Place the bird on a V-rack and place that in the roasting pan.
  6. Roast for about 3 hours, until the internal temperature is about 165 (this isn't as critical as with turkey, though), then let the goose rest for 30 minutes before carving and serving.
Recipe by livefire at