Although most of us carnivores enjoy a turkey during the holidays, the traditional main dish is actually a roast goose. Feasting on goose was an important part of many ancient celebrations and rituals. Because geese are migratory, they would disappear and reappear during certain times of the year -- usually around harvest time and change of seasons. Families typically served roast goose to celebrate the winter solstice. Later, in Victorian times, it became synonymous with Christmas. For many generations of Eastern European Jews, goose was also a favorite during the Hanukkah holiday.
Just like turkey or chicken, goose is a white meat. However, its breast meat is darker than a chicken or turkey breast, with a stronger flavor. That's because geese can fly and have more developed breast muscles, while turkeys and chickens don't exercise their wings as much.
Over the decades, goose seems to have fallen out of favor. The average American consumes about one-third of a pound of goose each year. Compare that to turkey -- 17.5 pounds (7.9 kilograms) per person per year.