By the way, even though turkeys originated in the New World, confused 16th-century Englishmen took to calling them "Turkey fowl", just as Frenchmen of the same period referred to them as "poules d' Inde" (India fowl).
Whereas the ingredients for a traditional Christmas lunch have changed very little turkey, goose, guinea fowl, beef or roast ham followed by a rich fruit pudding, tart or gingerbread, the landscape for wine has been transformed beyond recognition.
So we know they had venison, and they likely had some kind of water fowl goose, duck, swan or eagle. (Best not to think about those last two.) The fowl also could have been wild turkey, but if so, it was a very distant relative of that bird in the supermarket case today.