Sounds like an adventure. I'd like to know how that goose egg tastes.
Duck eggs are great for baking as they have a higher protein level and more egg white than chicken eggs, I imagine goose eggs will be similar. I think the thicker shell means they last longer too.
I also like scrambled duck eggs. As they have a higher fat content they taste really rich but without the need for lots of butter. I personally don't bother frying them as I've found they can be pretty rubbery when cooked that way.
Never had (or seen!) a turkey egg in my life so I'd maybe try boiling or poaching one to start with to see what happens with the albumen.
I'll make sure to report back, this ride has been fun so far. Thanks for the suggestions Dan Thunder, I'll be experimenting a lot over the weekend. And having a lot of eggs. No yolk about that ;)