Many people are not great fans of roast turkey; see, for example, this video (“Just Put the F*cking Turkey in the Oven”) from Tante Marie’s Cooking School in San Francisco, in which Aunt Mary [Risley] deprecates roast turkey, but tells you to forge ahead insouciantly and gives tips on how to turn out something that won’t be too bad. But suppose you’ve gone ahead and roasted that turkey.
Then think of it as a source of turkey-based dishes that are more satisfactory. Basically, anything you can do with chicken you can do with turkey, especially if the preparation supplies moisture and some piquancy: turkey salad (with mayonnaise and seasonings), turkey curry, turkey pot pie, turkey enchiladas or tacos, turkey hash (the turkey gravy is important), turkey captain (like Southern chicken captain — a.k.a. Country Captain chicken — again with curry), and so on. Or one of my favorites from my life with Ann Daingerfield Zwicky, turkey Tetrazzini.
Then there’s the Hot Brown Sandwich.