I'm not a huge turkey fan. Occasionally I'll buy a couple of turkey tenderloins for something different, but the factory farmed turkey breed is pretty bland. That's not always a bad thing - sometimes you want a blank canvas, especially if you're brining it, or frying, or smoking. But the key is to add flavor.
This year we did a ham and a pheasant. I have a guinea fowl too, but I ended up not making it since it looked like we were going to have a ton of food. The pheasant was good. Nice flavor when simply roasted, as long as you don't overcook it. The nice thing about these small time birds is that the farming conditions make it so that you can cook them to medium like you might do with a duck.
I'm pretty happy with dinner this year. I think I'd do it again and just make more birds if we decide to ditch the ham or have a lot more people coming.
Turkey's tradition, though. I'd never get on someone for choosing to make it. Hell, I'd be happy they made me dinner!