Steps

• 1

  When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• 2

  Lightly score the breast and leg skin of the goose in a criss-cross pattern. This will help the fat render more quickly during cooking.

• 3

  Zest the lemons and limes into a small bowl. Add 2 teaspoons of salt and mix to combine. Cut the lemons and limes into wedges.

• 4

  Season cavity of the goose generously with salt, then rub the zest mixture into the skin and sprinkle some inside the cavity. Drizzle the outside of the goose with olive oil to ensure browning.

• 5

  Stuff the goose cavity with the thyme, sage, lemon and lime wedges, and the apple wedges.

• 6

  Insert the probe into the thickest part of the goose breast, avoiding the bones. Place the goose directly on the grill grates, close the lid, and cook for 40 minutes.

  450 ˚F / 232 ˚C

  00:40

• 7

  Brush the goose with the honey. Reduce the Traeger temperature to 325℉. Continue cooking until the internal temperature reaches 160°F, 1 1/2-2 hours more.

  325 ˚F / 163 ˚C

  160 ˚F / 71 ˚C

  01:30

• 8

  Remove the goose from the grill, tent with foil, and let rest for 30 minutes. The internal temperature should reach 165℉ while resting.

• 9

  Carve and serve. Enjoy!