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Time: About 3 hours before serving time
Prepare outdoor covered charcoal grill, using indirect-heat method with
drip pan as manufacturer directs (this is very important)! (or
follow manufacturer's directions if using covered gas or electric
grill).
Discard fat from body
cavity. Rinse goose with running cold water and drain well; pat dry
with paper towels.
Fasten neck skin to
back of goose with 1 or 2 skewers. With goose breast side up, lift
wings toward neck, then fold under back of bird. With string, tie legs
and tail together.
With fork, prick goose
skin several places. Insert meat thermometer into thickest part of meat
between breast and thigh, being careful that pointed end of thermometer
does not touch bone.
Place goose, breast
side up, on grill over drip pan. Cover grill; roast about 2 hours or
until goose is fork-tender, adding briquettes to each side of drip pan
at the end of each hour as manufacturer directs. Goose is done when meat
thermometer reaches 180 to 185 degrees Fahrenheit and thickest part of
leg feels soft when pressed with fingers protected by paper towels.
Place goose on
platter; remove skewers and string. Let stand 15 minutes for easier
carving. |
