You are, of course, correct

You just need at least one more “greater than” sign between each subject, especially from the turkey to the ham.

On Christmas we now usually do a whole beef tenderloin rather than a rib roast. Not sure why we went with the tenderloin the first time years ago - I generally eschew tenderloin for lack of flavor - but I found the red wine reduction at the link and now nobody in my family will allow me to make anything else. It is one of the best things I eat every year. I am not exaggerating when I say that I would put it in a glass and drink it. The other beauty of going with tenderloin on Christmas is that tenderloin is extremely simple and foolproof to sous vide. We can open gifts while the tenderloin cooks and can be off by an hour either way and it’s still literally perfect. Then I spend a few minutes finishing it with my Christmas blow torch.