"goose is too damn greasy."

No way, Goose is the best! You're just not cooking it right Spaw. You need to prick the skin properly to let the excess fat out (then drain the lot off, once or twice while cooking), and when cooked it tastes like a sublime mix of duck and lamb. Too damn good for you common old Turkey loving colonials anyway! No hot stuffed greased birds? You'll be telling us next you can't handle hard-core blue, or hot-spiced red! Pass the nut crackers someone...