[2Jedismom]

I knew this was the place to ask! I'd like to do it in the rotisserie if possible. It'll just be a domestic frozen goose from the grocery store.

Just something a little more traditional for Christmas. I hope I'm not jumping the gun, here...I'm a tad early to be thinking of it, but like I say...Reasor's has already been commissioned to make the Thanksgiving dinner...

[BigWaveBetty]

Is this lady's first name really Kitchen? That's a good name if you're a cook. That food looks yummy.

Kitchen Kimberley

[Hillary's Lovely Legs]

I have the Ronco Rotisserie and will be making my turkey in it again this year. Just shove it on the scewer and set the timer and forget it. I do spread butter and put spices on the skin before I cook it.

[mountaineer]

Generally, when roasting a goose, the breast is "scored" in a diamond pattern because of the thick layer of fat. I'm not familiar with the rotisserie, though, so I don't know if that would make sense, or if all that dripping fat would make too big of a mess.