I push the boat out on the meat at Christmas, turkey and gammon, I buy the best, and I am quite unapologetic about it.
Not a cubic centimetre of the bird is wasted, the carcass is picked clean, divide into meal size portions and frozen and the carcass is rendered for stock. The same applies to the gammon, cooking it provides stock and every gramme is eaten. It is usually February before the final morsel of the Christmas meat is eaten.
The rest, mincemeat, mince pies, puddings and Yule log I make myself, well in advance, and freeze as appropriate. I do not serve vast quantities of veg and extras with the turkey because, even with seven of us a lot gets wasted. Just roast potatoes and sprouts, which we all love, with the meat, stuffing and gravy.