In the interests of full disclosure I've never made an entire Sunday Dinner unaided, but upon watching my Grandmother do it you'd need the dripping from the roast to make the Yorkshire Puddings and is the Turkey dripping [i.e the Christmas roast] fatty enough? I think it would be possible with Turkey or Goose dripping to make Yorkshire Puddings but I'd been concerned about the structural integrity, whereas beef dripping would be proper red meat fatty dripping which would hold better I'd have thought.

I think that's possibly why we don't have Yorkshire Puddings on Christmas Day - because the roast we're having is either Turkey or Goose. All the other Sundays of the year we pretty much never have Turkey or Goose.