Even a perfectly prepared turkey is rather tasteless compared to the lowely chicken. It’s only advantage is size in feeding large numbers.
I’d rather have duck and prime rib for a holiday feast. Although next year, my family wants to try a turducken and I’ve been watching vids on the deboning process and we may just try it.
Ask around at the meat purveyors in your area. One or more may be able to supply you with a capon. A large former rooster can nearly match a small turkey in size and has flavor that is at least the match of a hen. We bought one that was 8+ pounds dressed but with neck and giblets.
I guess it is all in the definition of “perfectly prepared”... I dare you to come have some with me and my family when I am cooking. You won’t claim turkey is tasteless any more. I guarantee!
And I have no problem with duck - I love it, but don’t have any, and the domestic ones at the store are no better than the other poultry they have for sale.
And prime rib would be my first choice for any big celebration - but I cannot even come close to affording the meat cost. I do have some good recipes, though.
This is part of why I did two venison backstraps for this past Tuesday’s “Christmas” dinner with my mother and stepfather. They turned out to be two of the very best pieces of mean - any variety - I have EVER put in my mouth - and I have had some steaks and other meats from some very fine establishments, and home cooks over the years. Fork tender, and full-flavored. Apparently, the combination of seasoning and smoking wood selection came out just right. I have spoiled them... Thankfully, I prepared enough for a reprise this evening when my father and step-mother arrive for dinner! Add fresh steamed asparagus, beautiful mixed greens salad, and the other goodies... should be a nice evening!