I tend to get goose (rather than turkey) for Christmas dinner. It's a little expensive but I get enough fat to last a few months. So the price of the goose comes down (at least with my half baked logic it does )
In the good old days (a few hundred years ago) folk used to rub goose fat on their chests if they got the common cold
Anyway my point is roasted spuds are lovely (and healthy) done in goose fat
