One year, when I was the chef at the Odeon, I catered Thanksgiving for the David Letterman Show. It was a lot of fun, but it involved cutting up something like 37 turkeys. I had a new cook who had just arrived from France. He was so unnerved by the experience that he got back on the plane the next day. So, I think there is something about Thanksgiving that only Americans understand.
Thanksgiving comes with a special set of anxieties.
My advice is, most importantly, to make way too much food. Anything less is unpatriotic. It's ok if the turkey breast is a little dried out. You will still have access to the foodie VIP lounge in heaven, even if you don't turn the bird every thirty seconds. That's what gravy was invented for.