On Thursday, I start smoking a turkey at 1am with a mix of Applewood and Hickory wood chips. It smokes for about 15 hours with the butt side facing the smoke. I pull it out of the smoker and let it sit for an hour before serving.
I also cook my version of a traditional turkey. I stuff the bird with an entire orange cut in two, a stick of butter, sea salt, pepper, celery and capers.
I make a mustard bases pasta salad with a twist. I add cilantro, jalapeno's, and lime. Our Thanksgiving meal always has a mix of different types of food.