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Turkey white meat is unappealing; I eat (devour) the back half -- this goes for chickens as well.
White meat is good only for sandwiches.
When I were a lad my mother cooked a turkey once a month. (No, not the same turkey.)
Turkey was great for us; after my dad and I came back from our annual hunting trip(s) we would have moose (or caribou) in all the variations possible: steak, roast, sausage, ground, pot roast - my dad actually made corned moose a couple of years - even he couldn't stand it (800 lbs of moose takes a while to process and eat - we did our own butchering). Caribou was closer to elk, but still generally the same. One year I got a largish black bear on bow and arrow, that was pretty good.
A human being should be able to change a diaper, plan an invasion, butcher a hog, navigate a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects! - Lazarus Long
I think the tradition goes back a few hundred years (see A Christmas Carol), when most people were poor and meat was a treat. That was much the case in my family in the 1950s and early 60s. Most days our meals could not exactly be termed 'hearty', but we generally had a cheap roast on Sundays. At Easter we had chicken, which was a treat in those days, and at Christmas we had turkey, two occasions for feasting. The traditional part has now been so devalued, by multiple Christmas meals in December, that there seems little point in choosing what is essentially a very average meat. However when catering for 12-14 adults it is a good choice.