We were faced with the same problem (broken oven, not neighbor) a few years ago, although it was at Christmas instead of Thanksgiving. We ended up roasting on the bbq (Kamado instead of Weber, lump charcoal instead of gas), and it has become a tradition ever since. Favorite prep: get the bbq up to 350 and cook the spatchcocked bird indirect 'til nearly done. That was about 2 hours for a 13# bird. Then I put it breast-side down on direct heat for the last 30 minutes to crisp up the skin. We loved the outcome when combined with brining/air drying skin/smoking with some apricot wood. In fact, I'm brining this year's bird right now, and it'll be air drying soon. I think this year will be a little more smoke and a lower temperature...
