Make cross marks across the goose using your knife, then apply a good rub.
Stuff the cavity with orange and lemon, then Add sprigs of fresh thyme, rosemary, and sage.
Cover the goose with foil and plastic wrap, then place it in the fridge for 18 to 24 hours.
Prepare a tray with garlic, celery, and onion, and place the goose over it.
Preheat your pellet grill to 375F.
When the grill is heated, place the goose on a grill, then use a meat probe and insert it into the goose’s breast.
After two hours (or when the goose reaches 150F inside), you can baste the goose in honey.
Close the grill and cook the goose for an additional 15 to 20 minutes—or until the goose reaches 165F inside. It should take roughly 2 hours and 45 minutes.
Allow the goose to rest for 20 minutes.
Carve the goose, serve, and enjoy!