One of the many things to be thankful for this year, especially for those that enjoy turkey dinners but don’t feel like cooking, is that New York restaurants are lining up to do the work themselves. Here is what some of them have planned:

At North Square (103 Waverly Place, between MacDougal and Sixth Avenue, 212-254-1200), chef Yoel Cruz is offering turkey with seven grain stuffing, cranberry relish, and a choice of garlic mashed potatoes or pumpkin and sweet potato purée as part of a three-course, $45 meal.

Fiamma (206 Spring St., between Sullivan St. and Sixth Avenue, 212-653-0100), is prefacing its turkey with porcini mushroom soup with braised celery root, chestnuts, brioche crostini, and thyme-roasted duck ragu. Then it’s acorn squash tortelloni, free-range turkey, potato purée, and foie gras stuffing. Add a dessert of steamed pumpkin pudding, for a total of $48.

At Blaue Gans (139 Duane St., between West Broadway and Church Street, 212-571-8880), the turkey is roasted and served with red cabbage and brioche dumplings. It is $55 as part of a three-course meal. Add another $30 for paired wines.

The $60, three-course prix-fix ($30 for children under 12) at Cookshop (156 Tenth Ave. at 20th Street, 212-924-4440) includes Hudson Valley Turkey with butternut squash and black pepperthyme giblet gravy.

Roasted turkey with chestnut stuffing, cranberry-grenadine sauce, and rosemary gravy is on offer at BLT Steak (106 E. 57th St., between Park and Lexington avenues, 212-421-8768), and at BLT Prime (111 E. 22nd St., between Park Avenue South and Lexington Avenue, 212-995-8500) as part of a $68 meal.

Smith & Wollensky (797 Third Ave. at 49th Street, 212-753-1530) is open on Thanksgiving for the first time, offering its entire à la carte menu as well as a relatively classic Thanksgiving dinner for $69, or $34 for children under 10.

The turkey at Bar Americain (152 W. 52nd St., between Sixth and Seventh avenues, 212-265-9700) is glazed in maple and horseradish and served with a stuffing of cornbread, wild mushroom, and bacon. Add an appetizer of johnnycake with barbecued duck and cranberry butter, and a dessert of pumpkin brown sugar créme caramel, and the price is $75.

At Dona (208 E. 52nd St., between Second and Third avenues, 212-308-0830), the $75 meal includes Heritage Farms Red Bourbon turkey with apple-chestnut bread pudding, roasted Brussels sprouts, cipollini onions, and a chutney of cranberry, quince, and pear.

Many not-so-traditional items are on offer at Quality Meats (57 W. 58th St., between Sixth and Seventh avenues, 212-371-7777), such as steak tartare and panroasted halibut. But the restaurant also offers roasted turkey breast and confit turkey leg. The prix-fixe is $79, or $35 for children under 10.

Three courses at davidburke & donatella (133 E. 61st St., between Park and Lexington avenues, 212-813-2121) will cost $85 and include roasted organic turkey with cornbread and sausage beggar’s purse and butternut squash purée.

The Thanksgiving feast at Country (90 Madison Ave. at 28th Street, 212-889-7100), starts at $105 for three courses and goes up from there. The turkey is stuffed with truffles and served with sweet potato purée and lady apples.

Alain Ducasse at the Essex House (135 W. 58th St., between Sixth and Seventh avenues, 212-265-7300) will close at the end of the year to relocate in some altered form at the St. Regis. Executive chef Tony Esnault’s $150 five course Thanksgiving feast will include a salad of fall beets, walnut, ricotta, and green apple mustard vinaigrette; butternut squash velouté; butter-poached Maine lobster; roasted turkey with foie gras and wild mushroom stuffing, and a sugar pumpkin “composition” with caramelized pecans.

Finally, if you feel that the main point of a Thanksgiving feast is to eat a lot, go to the View Restaurant at the top of the Marriott Marquis (1535 Broadway, between 45th and 46th streets, 212-398-1900). There, an $85 buffet is available from noon until 9 p.m. Children aged 6 to 12 eat for half price, children 5 and under eat for free.

Mr. Thorn is food editor of Nation’s Restaurant News. He maintains nrnfoodwriter.blogspot.com.