I just did 2 geese 2 days ago.
Geese tend to get too fat, so I don't give them any corn or bread. There is no problem with fattening them up; the problem is keeping the fat off to keep them healthy. The fat will get all wrapped around the intestines and fill the body cavity. That can't be good for them.
Scalding them is a booger. They are waterproof and the down is so thick that it is difficult to get water down to the skin. I use a large kitchen spoon to push the feathers up to get the water in there. Scalding takes longer. Water at 160 degrees is what I use. Give extra soaking to the lower abdomen. That's where the feathers really resist water.
My plucker won't get all the small undercoat feathers. It does some feathers, so it is worth using, but there is plenty of hand plucking left to do. I did not use duck wax this time, for only 2 birds, it didn't seem worth it. Duck wax would be almost mandatory if the birds had any pin feathers. Even with duck wax, I will hand pluck as much as I can get off. The fewer feathers in the wax, the easier it is to clean the wax so it can be used again.
The wings look scrawny and they need lots of plucking, but don't just cut them off. The wings are the best tasting part of the goose.
The body cavity is very easy to clean. It's nice and big and you can get your hand in there easily. I split the neck skin and cut the trachea loose from the neck. Otherwise is it nearly impossible to pull through.
I wrap with several layers of butcher paper and freezer tape.