I've had really good luck with brining turkey & chicken. I am making goose for this Christmas and have found mixed suggestions on whether to brine the goose. Does the fat content of an average goose lend towards not brining? Are their alternate techniques that would better bring out flavour in a roast goose (just do a straight roast, no brine)?
If you have purchased farm-bred goose, the fat content is probably too high.
If you have wild goose, a brine would probably be a great idea. I usually cook wild goose in a stew, so that the moisture level is high since wild goose are very lean birds. The closes thing I can compare wild goose to is a very low-fat roast beef type of texture.