Very nice thread. We will do our same small dry brined turkey. We gave up on stuffing years ago, too many carbs. We discovered white acorn squash this year, AKA the mashed potato squash. We tried one and yes, with the same butter, salt, pepper, roasted garlic and a little cream, tastes just like potatoes and less carbs. Veggies vary, some of our favorites are this years sweet corn, carrots, Brussel sprouts, and I must have a dry baked yam. Always scratch gravy. Dessert only if we have company, usually apple or ricotta cheese strudel.
I don’t think we’ve done turkey at all for the past two years; but before that, my husband dry-brined ours and it turned out the best of any before. We used the Judy Rodgers/Zuni Cafe method. (I remember that you have to be careful NOT to get a Kosher turkey if you’re going to do this kind of thing - those are already salted):
https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird