S’chug. (Deb Lindsey/For The Washington Post)

Has this happened to you, Thanksgiving veterans? After years of trial and error, your holiday meal rivals a Martha Stewart spread. You’ve got the timing down. Guests and family expect their favorites and know what to bring.

And yet . . . you miss the culinary challenge, a taste of the unexpected. How about a mignonette sparked with the tartness of yuzu juice for pristine oysters on the half shell? A salad that you can put together two hours in advance? Or, borrowing from Middle Eastern cuisine, a green-jeweled condiment that looks like pesto and acts like a wake-up call?

We offer those three quick, no-cook recipes and one more: a can’t-miss turkey breast that won’t take up prime-time oven space.

food@washpost.com

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