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With all due respect to your family’s favorite preparation of the Thanksgiving turkey, every so often you need to break with the routine.

Alternative approaches: Maybe you decide, as reporter Bill Daley’s story suggest, you try an alternative to the traditional whole roasted bird, perhaps butterfly it, grill it or simple roast a breast.

Maybe you decide to spice things up a bit or glaze the bird with a maple-sirup mix.

Pavochon: Trib reporter Bill Daley heard from a reader who wanted a recipe for pavochon, a Latin American take on turkey, and Daley tracked down this recipe from cookbook author and TV chef Daisy Martinez.

Glaze or rub: A maple-syrup-molasses glaze (from “The Beekman 1802 Heirloom Cookbook

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” by Brent Ridge and Josh Kilmer-Purcell) is used for one version, while a chili-rubbed version from chef Aaron Sanchez (“Simple Food, Big Flavor”) is another included in this trio of turkey recipes.