If I were cooking for five friends, I might get a large turkey breast rather than a whole bird. However, that also would be okay. Most birds with come with a cooking chart for how long to cook it. I always follow that. I make a "tent" out of foil and put it over the bird until about the last 45 minutes of cooking time. The tent helps to hold in the juices and prevents the bird from browning too much before it is done. Never salt meat of any kind until it is done, or almost done. The salt draws out the juices.

As for stuffings, I have done a lot of different ones. One of my sons looked at me in amazement this Thanksgiving and said, "You made a straight turkey!!!" He is used to having some strange surprise every year, I guess.

I don't know what foods are compliant for you and your friends, just pick ones that are and have fun with it. One of my favorite was to lift the skin on the outside of the breast and fill the cavity between the bird and the skin with hot peppers. Rice stuffing is good, just use compliant ingredients. Oyster stuffing is good. Just make a rice or bread stuffing and add the oysters. Nuts in a dressing are always good.

One favorite family stuffing (they actually moaned because they didn't get it this year) is potato stuffing. Cut up "new" potatoes and cook in water until almost done. Add generous amount of olive oil, capers, fresh parsley, and chopped olives stuffed with pimento. Be sure not to overcook the potatoes. It does not need to me mushy. I can get you the exact recipe if this is compliant for you, but I find the amounts can change according to your preference. Next year, I may make it but substitute rice for the potatoes. Still not compliant for me, but better than it would be with potatoes.

Be careful when stuffing the bird. Some people have had a problem of leaving the stuffing in it uncooked too long and have gotten food poisoning. If I stuff a bird, I put in the stuffing the very last moment before it goes into the oven. Usually, I serve the stuffing on the side.

You may not have left over turkey. I always do and here is what I do. I throw the entire thing (not stuffing) along with its pan juices into a big pot. I fill the pot with water and boil for about 10 minutes. I take out the bird and cool a little so you can handle it; the heat makes it easy to de-bone. I put the de-boned turkey back in the pot with the water (stock) If I have time I put it in the fridge for a few hours so that it is easy to skim off the fat that rises to the top. I cook with any vegetables that I have on hand. You can add cans of veggies if you don't have enough fresh ones. But don't forget spinach, it is wonderful in soups.