" Eternity is a ham and two people." - Dorothy Parker
I can think of two off the top of my head: tetrazzini and enchiladas. The latter was my go-to before my SO decided that she was tired of turkey.
I began a war on turkey a few years ago. Cornish game hens, leg of lamb, prime rib, anything but turkey.
I don’t hate it like the OP, but I do find it underwhelming and unexciting.
It will always taste like turkey but I suppose if you douse it with enough hot sauce it could be an edible enchilada. 
This. Pretty much I’m ambivalent about turkey, although I agree that if it isn’t treated well, the traditional ‘throw in oven and wait’ turkey my mother in law makes is excessively bland and boring. So for the last eternity I’ve had 1-2 token slices and moved on to Mrs. Lines fresh baked bread and other dishes. And since Mrs. Lines doesn’t eat meat anymore, doing a turkey for just myself is plain dumb, although I find if you spatchcock the turkey, brine it, and push herbs under the skin prior to basting with herbed butter and then bake it, you end up with a wonderful dish. But I digress…
Stock. Every year my mother-in-law would cook 2 whole turkeys and 2 turkey breast sections and have 20-30 people over for thanksgiving. I would choke down the aforementioned bland, underseassoned turkey, and wait for the jackpot. So every year after the leftovers are doled out, I head home with 2 + 2(1/2) turkey carcasses that end up in my 5 qt slow cooker to be turned into liquid gold for use over the next few months.
I like turkey and duck, but I don’t like chicken so much - it has to be adulterated somehow (breaded & fried, marinated, sauced, etc).
My tendency is to think that y’all who think poorly of the taste of turkey haven’t eaten one that was cooked properly. I don’t rate it at the absolute top of the tasty-meat list but it’s sure as hell got beef beat.
But then I step back from that and realize everyone’s taster is wired a bit different. So at least some of you folk may genuinely not like the taste of turkey, even well-cooked turkey.
So how has the wet-dog / nothing-special-here / etc turkey been cooked when you folks were unimpressed? Did it come out dry, for example? Bland? Was it tough enough to require a knife and fork to split it into bite size bits? Just curious.
Turkey tastes like angel food cake?!? 
Don’t think so… 
Turkey mole is another good go-to. Then there’s easy stuff like doing chicken & dumplings except with turkey. Or a pot pie. Soup. A la king. Etc. Pretty much anywhere you could use leftover chicken you could use leftover turkey.
This sentiment tells me that you and I have fundamentally different ideas of what tastes good. I’ve had turkey prepared many different ways. I know what a good turkey tastes like.
You’d have to fill one with 24 karat stuffing before I’d take it over a perfect ribeye.
Steak is okay, if you sear it good on the outside, take your time with it, and cook it enough (so many people don’t). I think it gets something from the charcoal grill that you can’t duplicate indoors. But the best steak in the world can’t eclipse a good pork roast.
I’m very sorry, but I don’t speak whatever language that is.
I’m going to fully agree with this line, and then very carefully not address your other posts with various versions of “HERETIC! [PURGING INTENSIFIES]” All in good fun though.
It’s all about the skin and dark meat for me. I’d rather have a tuna sandwich for Thanksgiving than one of those turkey breasts for small gatherings.
Turkey Sloppy Joe: chop up leftover turkey into small pieces. Put in pan with equal amount of chopped onions. Add lots of BBQ sauce and a smaller amount of ketchup. Stir. Put in roll. Eat.
You aren’t alone. I truly love turkey.
I’m making chicken this year because there are only going to be a few people at the table thanks to the pandemic, and none of us have ever mastered the art of turkey carving. (Youtube videos make it seem easy, but I always make a mess of it.)
However, I’ve got a big freezer and I plan to check out the grocery store on Friday - I am hoping to score a good price on some after-Thanksgiving sales. As long as I can roast a turkey or two without the pressure of producing a perfectly carved bird for guests, I’m happy to use turkey for sandwiches, soup, broth, pate, calzones, and whatever else happens to strike my fancy when I’m all stocked up on turkey bits.
Have you tried plucking the feathers and cooking the turkey before eating it?
I love turkey, especially the “dry” white meat. It goes so well with Grandma Stamberg’s Cranberries.
And the idea of “wet dog smell/taste” made me smile. Some of my happiest summer days are spent outdoors with our dogs going swimming in the river while I drink beer.
‘The definition of eternity is two people and a ham.’ – Dorothy Parker
Turkey and dumplings, mmmmmmmmmmmm! 