This year, due to my autoimmune issues, I have been following the paleo autoimmune protocol. While I missed having rolls, stuffing, and regular mashed potatoes, I truly enoyed the turkey. We did a 12lb bird, brined, and roasted til perfection.
The bird was covered with an herb mixture of parsley, thyme, rosemary, and sage-
blended with salt olive oil, and avocado oil. Then we stuffed the bird with aples, onion, lemons, orange and more aromatics.
The drippings had a cider citrus taste, but they made good gravy!
And for dessert, double high pumpkin pie from scratch.