1 x 5-6kg Goose (keep giblets to one side for stock), 2 onions, quartered, 2 lemons, zested and quartered, 3 bay leaves, 2 sprigs of fresh thyme, 2 sprigs of fresh sage, 2tsp fine sea salt and cracked black pepper, 6 small apples, peeled & cored, 2 lemons, juice of and 150ml redcurrant jelly
In the kitchen
- Take the goose from fridge, remove the bag of giblets and allow to come up to room temperature (reserve the giblets for the gravy).
- Remove the wings at the first joint away from the breast (reserve the wing tips for the gravy).
- Remove any pads of fat from the cavity of the goose and discard. Then using a sharp knife heavily prick the skin of the goose - be careful not to cut into the flesh.
- Rub the outside of the goose thoroughly with the lemon zest, salt and pepper mixture. Then season the cavity with salt and pepper and fill with onion, lemon, bay, thyme and sage.
- Wrap the goose with a string starting at the top end of the crown, draw around the side of the breasts, by the wings and follow the line of the crown up and over legs, then cross the string over in front of the cavity, tighten gently and draw it over the drumstick ends. Wrap the string around again and ensure it's fastened in a double knot.
On the grill
- Set up your gril for 190C degrees and indirect heat and pre-heat.
- In the grill, setup a double thickness (times 2) large Weber Aluminum drip pan over the area of indirect heat, with a roast holder inside/above. Place the goose in the roast holder and close the lid.
- Every half hour, lift the lid and baste with the rendered fat that is in the drip pan. Also remove the excess fat to a heat resistant bowl and replace the trays. *Depending on the size of your goose there could be up to 1 litre of rendered fat drain off your bird and you want to capture this for the perfect roast potatoes. To prevent a thermal event on the big day, it is crucial this excess fat is removed regularly.
- Roast the goose until the tip of an instant read thermometer inserted into the deepest part of the breast and legs reads 82C degrees (without touching the bones)
- Remove the goose from the grill to a warmed serving platter in the house and cover with tin foil. Leave to rest for a good 30-45 minutes, it won’t go cold.
- To prepare the roasted apples, brush them with the lemon juice and place in a Weber grill basket and fill the centres with the redcurrant jelly.
- Once the goose is off the grill, add the apples in the basket to the area of indirect heat. Spoon each apple with a some of the hot rendered goose fat and bake for 30 minutes, or until tender.
- Serve the goose on a long serving dish with the roasted apples and other vegetables arranged around it.
Weber aluminum drip pans, large
Weber Grill basket / vegetable basket