Standard roast turkey for me, with carrots, celery, onions, bay leaves in bottom of pan for better-flavored gravy. Besides usual sides, lately I have been serving fresh-baked pumpkin. Rather than throw out Halloween pumpkin, I keep it around until Thanksgiving, cut it up into sections and throw in oven. When it is tender, the "meat" is scooped out, seasoned with butter, brown sugar, ginger, cloves and dill weed. Reheat and you have a product comparable to sweet potato casserole.