It's like if turkey was no longer available at the store...I'd just eat chicken instead....
And that's what the situation was with turkey up until the early to mid '60; the only time turkey was available in the markets was Thanksgiving, and then it was only whole birds. If you wanted turkey any other time of the year, you either had to find a restaurant that had it on the menu or special order one from your butcher. Then, somebody had the idea of splitting them in half lengthwise and selling half turkeys. That went over so well that they continued on with quarters, and finally turkey parts were available year round. Now, you can get frozen ducks and geese, and, depending on where you are, quail. When it comes to poultry, things have gotten much better here over the last half century.