We’ve done Cornish Hens exclusively before, but we usually do ham plus Turkey.
What we did one year and are gonna do again this year that’s a little non-traditional is the boneless turkey roasts that you can get, instead of a full turkey. The breast roast gets a wet salt brine overnight, stuffed, and then wrapped in bacon. The dark-meat roast gets dry-brined with salt and a few herbs, and then coated in solid fat to develop a crust.