why is so much fall food tan?

we aren’t making Thanksgiving dinner at our house but rather making rounds at Z’s and maybe later my parents.  Tonight we made a turkey roulade filled with my mom’s stuffing recipe.  I haphazardly butterflied a turkey breast (totally ugly, not a skill I presently have!) and pounded it to a semi uniform thickness.  I spread stuffing over the whole and rolled and tied it with string.  I put a bit of salt and pepper and canola oil on top  and baked it for about 1 hour 40 minutes at 350.  While it baked I made my Grandma James’ twice-baked potatoes.  As is usual for our Sunday nights lately we ate dinner late…closing in on 8.  But really, way easier than the whole bird and the cleanup was a snap.  I stand behind not making the whole bird-this is loads easier, faster and kind of fun too.