Make it saucy
Forget the typical cranberry sauce or brown gravy for your turkey.
Here are three special sauces to dress up the bird.
POMEGRANATE, MINT AND ORANGE SALSA
This salsa made by Mrs Sarab Kapoor is not your typical runny sauce.
Pomegranate aril, mint leaves and mandarin orange flesh are mixed with cumin powder, salt, ground black pepper, lemon juice and sugar.
The mix of tanginess and spice with a tinge of sweetness from the salsa will leave an explosion of flavours in your mouth.
WAITROSE'S SWEET AND CHUNKY CARAMELISED RED ONION CHUTNEY
Sold at Cold Storage, this sweet sauce filled with onion bits pairs well with turkey.
Don't worry about bad breath - the smell of the onion is not very pungent.
Singaporeans love local flavours, so Mrs Kapoor made a sambal for those who want to add a dash of spiciness to the turkey.
She has a special recipe, passed down from her grandmother-in-law, which incorporates long chillies, bird's eye chillies, garlic and shallots.
"I did not include fish paste in my sambal as some people dislike the smell of dried fish and so that even vegetarians like myself can enjoy it," she said.
"All it takes is 20 minutes to make this sambal."
You can make your own sambal or get a jar of ready-made sambal from the supermarket.