We don't do turkey for Xmas, instead we have a home made peking (or close to) duck.
A bit of a process to get the skin to crisp up, but really worth it.
Couldn't find a canter Valley duck, as left my shopping a bit late, so made do with a quaker duck (not as meaty, or fat as a canter Valley one. They are the best)
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Bit of a cultural mix up for the rest - boiled new Spuds with mint (English), tortillas as wraps (Mexico) and Korean braised Spuds. And Chinese duck.
Went down well.
No pics, then giant prawns and eye fillet, on the BBQ for dinner (salad, fried Spuds from lunch,)