Smoked Citrus and Maple Goose


  • 10lb. whole goose
  • 1/2 cup maple syrup
  • 2 limes, sliced
  • 2 lemons, sliced
  • 2 tbsp Ben's Heffer Dust
  • 1 tbsp sea salt


  • Dry the goose very well and pierce the skin with a needle all over to help render the skin crispy when cooking.
  • Season the bird with sea salt all over and set uncovered in the fridge overnight.
  • Remove and dry the bird again with paper towels, then add the sliced citrus and maple syrup to the cavity and seal the skin shut with a wooden skewer.
  • Cook at 250℉ until the internal temperature of the breast registers 165℉.
  • Allow the goose to rest for at least 20-25 minutes prior to slicing. 


Goose is great served with orange marmalade, brushed on the skin during the last 10 minutes.