Recipe(tried): Grilled Turkey Dinner

I agree with Meg that your best option is to engage the help of your husband & prepare a Grilled Turkey. Anyway I am including several options:

Grilled Turkey
Source: A recipe from author Martin Kimeldorf "The King of the Grill"

Indirect, two outside burners
Your favorite wood chips soaked in water at least 2 hours (optional)

Fresh turkey
21/2 Tbsp. melted butter
Salt and pepper (to taste)
1 whole onion (peeled and quartered)
Fresh Herbs (parsley, thyme, rosemary)

Steps: Place 2 handfuls of your favorite wood chips on lava rocks near outside burners before starting to pre-heat. Remove neck and giblets from cavities of turkey; discard fat. Rinse turkey thoroughly inside under cold running water; pat dry. Brush turkey inside and out with butter and seasonings. Place onion and herbs inside cavity. Place bird, breast side up, in roasting pan. Roast turkey (allowing 15-20 min. per pound) until juices run clear when pierced at thigh. The bird will typically reach an internal temperature of 165 degrees at this stage. Check with thermometer to be certain.
Remove turkey and allow to stand 15 min. before carving. Garnish platter with fresh herbs.

Turkey Stock and Gravy:
Giblets (except the liver) and wing tips
4 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
2/3 cups dry white wine or vermouth
2 cups chicken stock or water
Sea salt
1 bay leaf
1 teaspoon fresh thyme
1/4 teaspoon crushed red pepper flakes
3 tablespoons potato starch mixed with 1/4 cup cold chicken stock
2 tablespoons Armagnac

Chop neck into 2-inch pieces, quarter the gizzard, halve the heart. Rinse and dry with paper towels. Heat oil in a heavy 2 1/2 - 3-quart saucepan. Stir in giblets and brown rapidly on all sides. Don't let the oil burn. Remove giblets and stir the vegetables into the pan; cover and cook 5 to 8 minutes, until tender. Then uncover, raise heat and brown lightly, for several minutes. Remove half the vegetables and put into the turkey cavity. Return the giblets to the pan. Add vermouth, stock and water to cover ingredients by 1 inch. Add salt and herbs, and simmer partially covered for 2 1/2 to 3 hours. Strain, degrease, return to pan. Beat in starch mixture, simmer 2 to 3 minutes. Chill. Finishing: Spoon excess fat out of roasting pan. Pour in turkey stock and stir over moderately high heat for several minutes, scraping bottom of the pan to get all the coagulated juices incorporated into the sauce. Strain into a saucepan, pressing all the juices out of the vegetables. Degrease the gravy again, and correct seasonings. To reheat just before serving, add 2 tablespoons Armagnac (or any available Cognac or Brandy) and ignite. When the flames have all gone out, pour into a warm bowl or gravy boat.

Cranberry Tangerine Bourbon Glaze
Here's a sauce that you can use to baste any poultry dish whether on the grill or in a saute pan. It is fantastic on grilled turkey tenderloins and it is simple! Simple can be good!
Serves 6 -

1 cup cranberries, whole fresh or frozen
1/3 cup tangerine juice, or orange juice
1/2 cup orange marmalade
2 ounces bourbon whiskey

Combine all ingredients in a saucepan and bring to a boil, reduce heat and simmer for 10 minutes. Stir occasionally. Cool to room temperature and chill, or serve immediately over your favorite grilled game bird breast or turkey tenderloin. This sauce can be made ahead of time and freezes well. Prepare some in the fall when cranberries are inexpensive and at their freshest. If frozen, thaw the sauce overnight in the refrigerator.

Pumpkin Ice Cream Freeze
Serves 8

1 1/4 cups ginger snap cookies, crushed, about 25 cookies
1/4 cup sugar
1/4 cup butter, melted
1 quart vanilla ice cream
1 cup canned pumpkin
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1/4 teaspoon ground ginger

Mix the first 3 ingredients, holding back 1/4 cup of the crumbs, in a bowl. Press the mixture into a 8x5 inch baking dish and set aside. Combine the remaining ingredients in a large bowl and pour over the crust. Freeze overnight. Serve with the reserved crumbs on top and maybe add some chopped nuts.

Cream of Yellow Squash and Morel Mushroom Soup
Serves 4
This is truly earthy soup. Hearty and colorful.

2/3 ounce morel mushrooms, dried
2 tablespoons butter
2 yellow squash, coarsely chopped
1/4 yellow onion, coarsely chopped
1 teaspoon fresh garlic, chopped
3 chicken bouillon cubes
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon red bell peppers, small dice

Bring one cup of water to boil, add the mushrooms, cover and remove from the heat. Allow the mushrooms to soak for 45 minutes. Drain the softened mushrooms and reserve the liquid. Cut the mushrooms into 1/4" slices and rinse them under cold running water to remove any dirt particles. Combine butter, squash, onion, garlic, bouillon cubes, spices, and 1 cup of water in a sauce pan and bring to a boil. Cover and reduce heat to a simmer for 20 minutes. Pour cooked squash mixture into a blender and puree. The mixture will be thick. Add heavy cream and 1/4 cup of the reserved mushroom liquid (strained) to the mixture and blend. Add the sliced mushrooms and the red peppers. ENJOY!!!

This with Megs Mashed Potatoes will give you the opportunity to impress your new friends.