Free range vegans I hope!
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As an antidote to veganism, we shall be having Goose, Turkey and Gammon 
To be honest Iāve never understood Turkey as a Christmas meal - I mean, if itās so great why donāt people it eat it all year round?
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Totally this, Turkey is ābarely okā and thatās it.
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Some of us do. Not whole ones, to be fair, because (stating the obvious) theyāre big. But bits are fine http://www.britishturkey.co.uk/health-and-lifestyle/turkey-whats-so-good-about-it.html.
VB
That seems a bit biased to me 
NHS says āgo for turkey and chicken without the skinā http://www.nhs.uk/Livewell/Goodfood/Pages/meat.aspx.
VB
We are having Beef with the skin on 
You do know they all come from a pig, right?
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First one of the year
we do here. IMO 99% of people donāt understand how to roast it, and blindly following the instructions on the packet will result in a bird that is woefully overcooked as the supermarkets are watching their back WRT undercooked poultry.
Exactly, it only needs to be slowly cooked to about 63c - any more and it will start to dry out.
indeed, and donāt forget the temperature will continue to rise during the initial phase of restingā¦
Canāt stand Turkey and not a big fan of chicken either.
This year is Rib of beef, goose and boiled/roasted Gammon.
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Thatās not much more than 20C above their body temperature when theyāre still alive ! Page not found - Farm Sanctuary
VB
Turkey can be absolutely delicious. A quality bird cooked fast with the legs and back bone removed and then rested for an hour will be moister than a moist thing. The backbone and giblets and the leg bones (I fillet and stuff the legs) I simmer with vegetables for 12 hrs to make gravy. Served with that and trad bread sauce it is very good indeed!
edit: Basically this recipe here, scroll down to the bottomā¦
we normally bone out the legs, stuff, make a ballotine , poach on Xmas eve, then on Xmas day brown off in the oven, with roasted crown, which has had truffle butter under the skinā¦ lovely and moist, full of flavourā¦
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Nothing too adventurous for us this year due to the presence of my mum and Claires parents. Experimental menus are not looked upon very favourably. 
Boring starter choice of either pate or a tiger prawn/smoked salmon combo thing that I have yet to devise.
Rib of beef, turkey crown (we have to have turkey in our house, on pain of death, by Claires decree 
) and gammon joint. with the usual trimmings. Iāll roast the turkey breast down for most of the time then ārightā way up for the last half hour so it stays moist. Beef will be as rare as I can get away with. Gammon with a coke glaze I think.
Dunno whats for dessert, the outlaws are bringing it. My money is on a Tesco Finest Xmas pudding. Like every fucking year since the new millenniumā¦
now Iāve never seen a ham glazed with white powder