Unless you made a Low grav beer, more than likely it won't be ready by Turkey day, but will be spot on by CHristmas. WHen brewing with a specific date in mind, especially if you are like me a bottler...You really have to factor in carbonation/conditioning time....MOST new brewer's don't.
You can't really control how long a beer will take to carb and more importantly condition...all you can do is try to factor the time in...
When we say 3 weeks at 70
we mean it usually takes a minimum of three weeks to reach the level of carbonation
for average beers.
Gravity and storage temp are the biggest factors in carbonation/conditioning times...Less than seventy severely slows down the yeast...2 degrees may seem like nothing to us, but to micro-organisms that could be like 10.
Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months
to carb up.
Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning.
With emphasis on the word, "patience."
You're not the first one who's faced this issue...nor are you the 100,000th brewer on here who does. But you have to remember, you are not in charge of this, the yeast are.....
For Example, Last year, I brewed my Pumpkin Ale for Thanksgiving on Labor Day...figuring at 8 weeks, I MIGHT have some ready for Holloween...But they were still green, so I only brought a couple to my annuual Halloween thingy, along with a sampler of commercial pumpkins...BUT come Turkey Day the beer was fantastic, and was a hit at the holiday.
This year with my mother in the hospital most of the summer, I hardly brewed, and DIDN'T brew a pumpkin, and the only beer I will be bringing to Thanksgiving this year is a few bottles of the WIt I brewed this summer, because my sister's husband requested it, so I've been hoarding it til then. I just brewed last saturday, and I'm hoping that will be good for Christmas...But if not, then I bring Micro, rather than bringing green beers.