Here is My (Traditional) Christmas Week Menu:
Christmas Day: Turkey with All the Trimmings, followed by 'The Pudding' (when I was a lad the Pudding was always one of My Grans Homemade)

Boxing Day: Cold Turkey & Ham (My Father used to do a Big Fry-Up with any left over Roasties & Etc).

27th December: Turkey Curry (the last of the Triffle), for Supper Sandwiches Stuffed with any of the Choice Bits of the Turkey & Sausage Meat (with lashings of the Pickle of Choice, Mine was & still is Branston Pickle).
On occasion (If I manage to get a Good enough Bird, that has Not been reared on All Kinds of Steriods & Drugs) I am able to Finish Off the Year (on 31st Dec) with the very last of the Turkey sandwiched between 2 Wedges of Bread!

Anyone reading this may think I am setting Myself up for a Dose of Food Poisoning?
Well, the (main) secret is I Always make sure that My Bird is Well Cooked, then Strip All the Meat off the Carcase as soon as it is cooled (& Throw away any Stuffing that is not Used by Boxing Day evening).
P.S.
When I was 3-4Yrs old we used to sit around the Kitchen Fire (with My Gran) Plucking Our Fresh Bird on Christmas Eve (she always said she could tell If the Bird was Fresh by How easy the Feathers were to Pluck).