I make enough food for Thanksgiving that a substantial portion is taken off and set aside for Shabbos. Generally, we do not eat a fleishig meal on a Thirsday night, but this is the exception. I serve Turkey at other times during the year, mostly for a Yom Tov, or when we have guests that have not been over for a while (Otherwise Shabbos is chicken, cholent, once in a while a roast that’s on sale).
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