I tried goose once. That was enough.
Tasted like turkey, was very fatty, couldn’t sell the leftovers.
I like goose for Christmas — with lots of apples and prunes in the dressing (not stuffing). But to defat it, I like to steam it first and then roast it. (Same for duck) If you steam it, most of the fat drips out. Then let it sit in the frig for a day, the skin dries out a bit and contracts — making great skin after it is roasted.
As for turkey — give me dark meat, but the best is the dressing. Any dressing. It is like meatloaf. Your meat and my meatloaf are different but both are great. Your stuffing and my stuffing may be different, but there never has been anyones stuffing that I have not loved.