Poultry

Smoked Citrus and Maple Goose

Prep Time: 20 min

Cook Time: 2 hrs

Difficulty: Beginner

Ready for a rich, tender meat that just won't compare to turkey or chicken? Time to try this tasty recipe for Smoked Citrus and Maple Goose for the recteq.

Instructions

Step 1: Dry the goose well and use an injection needle or skewer to pierce holes in the skin to help render the fat under the skin.
Step 2: Season the bird with sea salt and allow it to rest uncovered in the refrigerator overnight.
Step 3: Remove the goose and dry well with paper towels. Fill the cavity with sliced citrus and maple syrup. Seal cavity with wooden skewer.
Step 4: Preheat recteq to 250°F, add the goose, and smoke until the breast registers 165°F.
Step 5: Allow the goose to rest 20-25 minutes before slicing.

Ingredients

Serving Sizes

Ingredients

1 each (8 pound) Whole Goose
¹/₂ cup(s) Maple Syrup
2 each Limes, sliced
2 each Lemons, sliced
2 tablespoon(s) Ben's Heffer Dust
1 tablespoon(s) Sea Salt

Tools Needed

Wooden Skewer
Paper Towels
Knife

Step 1: Dry the goose well and use an injection needle or skewer to pierce holes in the skin to help render the fat under the skin.
Step 2: Season the bird with sea salt and allow it to rest uncovered in the refrigerator overnight.
Step 3: Remove the goose and dry well with paper towels. Fill the cavity with sliced citrus and maple syrup. Seal cavity with wooden skewer.
Step 4: Preheat recteq to 250°F, add the goose, and smoke until the breast registers 165°F.
Step 5: Allow the goose to rest 20-25 minutes before slicing.

Chef Pairings

This decadent Smoked Citrus and Maple Goose would make an incredible meal when paired with Sage Stuffing and roasted veggies.