Ham? Turkey? Pot roast? Pork chops? Pepperoni on your pizza? Goose? Tuna steak? Fried chicken? Loose-meat Coney? Squirrel? Venison stew?
Me? We’re cooking a ham and a pot roast, but I’m only eating the pot roast.
Ideally? Prime rib roast.
In actuality? Turkey. My mom makes it.
If I were on my own? Roast duck from the Chinese restaurant I pass on the way home every day if I’m feelin’ spendy, or whatever that stuff is in a Taco Bell taco if I’m not.
It varies. This year, it’s a large roasted chicken, the preparation of which my wife has raised to an art form. Previous years have been turkey. When visiting my wife’s family it’s an italian-american feast with sausage, meatballs, braciole, lasagna, etc.
We have 15 meeting at Mom & Dad’s. Mom will have a Butterball and a Greenberg smoked turkey, one sis will bring a honey spiral ham and I’m bringing a prime, post oak smoked brisket and some smoked venison sausage that we can put in the gravey, out for snacks, etc.
Thanksgiving? Turkey.
Christmas and Easter, almost always prime rib, but for Thanksgiving, turkey.
The one time I remember not having turkey was when we were supposed to eat at my father’s mother’s house, but for whatever reason, we felt that she was getting too old to do all of that cooking, so we went to an Italian restaurant. IIRC, I had (non-Turkey) ravioli.
I’m making a ham and a turkey, but I myself shall only consume the former. Turkeys are for shooting and nothing else.
Turkey and ham. There will be 25-30 of uz at my niece’s house and it will take that much.
Tofurky. And my mouth waters every time I think about it. I swear, they must put crack in it, it is so good.
Taking a hint from some of the post here on the SDMB, Mom and I are going to have two tiny Cornish Game hens, quickly roasted. They’ll be stuffed with some whole grains and rice, with grapes and cranberries. Fixen’s all around, and a quick bit of drippings gravy. If I’m feeling adventurous, I may make a quick polenta, and stuff it under the skin with some fresh sage.
Waddya mean, polenta, not traditional? Its corn, ain’t it?
The turkey and cranberry sauce are traditional, so I always have a slice and will make one if I’m hosting.
But the thing I will eat the most of is the ham. And there will be a giant one if I’m host. I like the leftovers 
We actually did have squirrel one year, but it was for lunch, not dinner. My dad and his friends used to supplement our Thanksgiving with pheasant regularly, until we moved to the big city and he stopped hunting.
When it was just the two of us, my husband and I preferred duck; but I think it’s been turkey all the way since about 1997.
Somewhere after my teens, I stopped really liking turkey all that much. Once a year is plenty and you can take the leftovers.
Traditional turkey; too many family memories on both sides to do otherwise. Christmas will be a seafood paella, like last year.
Turkey. Not spatchcock and not even roasted in the oven.
On the Weber rotisserie. Over coals. After a brine in salt, sugar and cumin. Gobble till you wobble!
Pilgrim.
I mean turkey.
I eat turkey on Canadian Thanksgiving. I’ve had it every year but one, and I enjoy it.