4 to 5.5 LB Goose
1 Green Apple, Cut into Wedges
2 Sprigs Thyme
2 Sprigs Sage
Salt, To Taste
3 TBSP honey
Olive Oil, For Browning
When ready to cook, set the temperature on your Traeger to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
Prior to seasoning your bird, lightly score the breast and leg skin in a criss-cross pattern. This will help render the fat down more quickly during the cooking process.
Grate the lemon and lime peels to create your citrus zest and mix with 2 teaspoons of fine sea salt. Then cut the lemons and lime into wedges.
Season the cavity of the goose generously with salt and then rub the citrus mix well into the skin. Make sure to sprinkle some inside the cavity as well.
After you’ve seasoned the outside of the bird – stuff the goose with sage, thyme, lemons, limes, and apple wedges. Place goose directly on the grill grate and cook for 40 minutes. Once your 40 minutes are up, brush the 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. Final internal temperature should be 165 degrees F in the thickest part of the breast. Enjoy!