My dad use to smoke a Turkey and I was quite fond of that. I especially liked it when brother Martin would bring up a Turkey with a Cajun rub, that was also injected with a Cajun marinade, that was then put on the smoker for 6-8 hours.
Besides that we had the usual Thanksgiving fixings and desserts, occasionally we also had German and Slavic ones too since my dad's family is from Czechoslavakia and we kept some of culinary Austro-Hungarian tradition alive.