So, my confession is that I don't really like turkey, but I love holiday food. So, for those that are like me, might I suggest my za'atar garlic roasted lamb as an alternative? I've made this 3 years in a row, and it's always a fan favorite, and it's so easy to do. In a roasting pan, you're creating a bed of onions, thyme, rosemary, and lots of garlic. I'm pricking a couple holes into the meat just to make sure the marinade really penetrates in there. And the marinade is really simple. Again, lots of garlic, thyme, rosemary, and my key ingredient here is za'atar, a nice two heaping spoonfuls of that, some chili powder, chili flakes, a little bit of oregano, and add a little bit of sumac, and some salt and pepper. To bind all this together into a marinade, you're going to need a nice glug of olive oil or avocado oil. I use a squeeze of lemon juice. I had to take out all the seeds, and then you're going to generously massage it all over the meat. I tried to use a spoon for a bit, but honestly, your hands are your best bet here. Use a splash of chicken stock all around the rim, and you tightly pack this down with foil. And you're going to set it into the oven for 4 hours on 350, and let it do its thing. After the 2-hour mark, I take it out, and I baste it really nicely with all those juices, and it just makes it the most delicious and soft and juicy piece of lamb. And for the last hour of cooking, I remove the aluminum foil, so it just gets cooked uncovered and gets that crispiness on top to get that browning. It's sliced like butter. We had it with a plate full of veggies and gravy. I hope you guys try it out.