I don't like turkey, so cook something different every christmas ...(normally a BBQ)
last year was Duck
this year was smoked Pork ribs (St Louis cut) .... plus all the extras (roast tats, creamed spinach, salds, trifle, etc etc)
cooked for 9 hrs at 110-120 degrees C on a Weber Charcoal BBQ using Mesquinite wood chunks (I'm pretty good at BBQ and have done ribs several times before)
started the fire at 9am and by the time the meat and all the extras was done (6pm) , I had polished off 8 stella pints, a bottle of wine, 1/2 of a bottle of Chivas Regal and had a few puffs of a spliff from my neighbour's lad
so.... I can't remember eating, but everyone else said it was very good
next year I might take the family to the local pub for Christmas lunch