The world is your oyster, RC0032. You have about 3 lbs of honey. If you dissolve that amount of honey to make 1 US gallon the starting gravity will be about 1.105. That's a potential ABV of close to 14%. That may take a while to finish but there seems to be a groundswell this year both in the commercial world and in the world of home wine making to make what are called quick or short meads - These are the equivalent of session beers - closer in alcohol content to ciders and beers (about 5 or 6% ABV ) which can be bottled (and consumed) far more quickly. One pound of honey dissolved to make one gallon of must will have an SG of 1.035 which has a potential to make 4.5%ABV (so 1.5 lbs has a potential ABV of about 7%).
The challenge is that a) all the flavor in a simple (traditional) mead is in the honey - as is all the alcohol, so the less honey you use the less flavor there is in the mead and b) some yeasts - notably so-called champagne yeasts strip all the flavor from the fermentation in ways that other yeasts (ale and wine yeasts) don't.
The other thing is that a low ABV mead might need some additional flavors - spices, fruit, herbs, nuts, chocolate and the like. OR it may be better served carbonated rather than still. Bottom line: this being March you can certainly have a gallon of your mead ready long before Thanksgiving (it will improve with longer aging, but it can be more than "drinkable" by November. One thing to remember, though, is, as Maylar suggested, that honey is nutrient deficient as far as yeast is concerned, and you will need to add Fermaid O or K to provide the yeast with necessary nutrients (and nitrogen) if you don't want the yeast to be producing all kinds of off flavors and fusels that will take months and months to dissipate.
