Mashed potatoes, stuffing and gravy rounded out the meal with the turkey and green bean casserole featured previously. Table decor provided by my daughter. 
A non-traditional pumpkin pie. This was one of those vanilla pudding-pumpkin-Cool Whip versions with caramel sauce on a graham cracker crust.
One of my favorite Boise restaurants: the Brick Oven Bistro, which will forever really be the Brick Oven Beanery in my mind. The restaurant changed its name a few years ago to become a bistro, but the food stayed the same. Above is the turkey pot roast dinner special with rice pilaf, baby carrots, side salad and kale. It also came with fresh bread, which my daughter snapped up.
The meatloaf sandwich and a side of Cajun gumbo. All happy food!
Slices of turkey wrapped around guacamole. My daughter called them "turkey sushi."
Another peek at the cuisine during our neighborhood dinner, and a genius use of turkey leftovers. Kathy Spinuzzi made turkey ravioli. I loved this! And it was perfectly topped with Parmesan shavings.
A tale of two turkeys for our Thanksgiving dinner in the D.C.-area this year. The deep-fried turkey was injected with Cajun butter seasoning. We also had a traditional turkey that was brined with seasoning, cider and orange juice and stuffed with cranberry and sausage dressing. Both were excellent!
Here is the finished product after making the base for our turkey gravy in advance. I scraped the fat off the top, which was easy because the base was cold. Then I put it in a pan over medium heat. Mixed about a quarter cup of flour in some water, and then whisked it in when the base got bubbly. I did add salt and pepper right before serving.
I did a bone-in turkey breast this Thanksgiving and I like the way it turned out. I always "turn" my turkey - rotating it every 25 minutes while it's cooking to make sure it's brown all over. I did rub this turkey with butter before cooking - that was the only seasoning.