Sometimes we do a straight up traditional Thanksgiving meal, and sometimes we put a twist on things. This year we went in a Moroccan flavor direction. We rubbed the turkey with North African spices and served a couple of side dishes from a Moroccan cookbook Sherry recently got me.
The highlight of the meal for me, though, was the yams. We roasted them whole (just like I had them at Thanksgiving growing up) and served them with a Moroccan-spiced compound butter. Fantastic!