I'm not a big turkey lover either. That's why I butterfly cut a pork loin and pound it to a 1/2 inch thickness, throw together some butter, spinich, garlic and a bunch of other stuff till it becomes a nice tasty paste. I then spread it on the loin, roll and tie it up and bake until it becomes one of the best Thanksgiving meals to digest while I watch my Detroit Lions lose big to the Tenn. Titans... 
That's what I like to see Mike, that sounds great. Matt, every year I get the same thing - "You just haven't tried turkey THIS way..." It's not the way you copok it, it's the bird. I don't eat duck, chicken, partridge, pigeon, (they actually eat that in Morocco, it's called pastilla. My four least favorite foods, bird, lemon, egg, and nuts), or any other poultry. I hate the texteure AND the taste and even gag on the smell, if it's cloying enough.
Everything else is fair game (pardon the pun), especially venison...and pumpkin pie.