You have to do SO MUCH STUFF to it just to make it palatable for a holiday meal. It's big, takes ages to thaw, and is overwhelming for smaller families or individuals to cook and serve. I understand the history of Thanksgiving. I get that turkey is sort of traditional... but so are a lot of other foods that we no longer eat because they're just not worth it.
It seems that Thanksgiving is mainly about two themes: stuffing oneself with food, and being thankful for what we have. Either way, there's got to be a better way of celebrating it than cramming down chunks of dry, bland meat that have been soaked, injected, fried, glazed, and/or slathered with copious amounts of flavoring and moisture retaining compounds.
Here, I present one such alternative: lamb. Lamb loin, specifically, sliced into convenient chops, tender and moist without special tricks, enhanced with just a few simple ingredients (and in small amounts), and promising spectacular results with very little effort. How long does a turkey take to prepare from beginning prep to plate? Hours? Days, if you're thawing and brining? Yeah... this takes under 30 minutes, including prep time. It might take a bit longer if you're preparing more than one loin because you might need another pan... but not much.
One more thing... see that sauce on the meat? Yeah, there's a fair amount (mostly for pictures) considering what it is, but nowhere near the amount one would use of, say, gravy. No smothering crap with more crap here. All you need is a drizzle of intense, exquisitely flavored pan reduction. No flavor muddying thickeners, no extenders, no unidentifiable lumps. Once you try a mouthful of perfection, you'll likely think twice about going back to the cult of turkeydom.