FWIW, my husband and I spend a lot of time in England and Scotland. Last Thanksgiving, we were in Scotland at a hotel (or as the Brits/Scots say, "an hotel") that we stay at frequently. They very kindly prepared a "Thanksgiving dinner" for us. This hotel is an old Victorian/Edwardian hunting lodge and has a rather formal (though friendly) dinner service. They offered three entrees that night (as they always do), and one choice was roast turkey, carved and served from the trolley, accompanied by small roasted potatoes, brussels sprouts, stuffing balls, gravy, bread sauce and cranberry sauce. In other words, it was the classic UK Christmas dinner, and in fact, the owners told us that their poultry supplier asked whether they were serving Christmas dinner a month early. I think many Brits/Scots regard roast turkey as a uniquely Christmas "luncheon" dish. They also had pecan tarts (like individual pecan pies) for us for dessert, which I suppose is the traditional dessert at Thanksgiving in many parts of the US, though it isn't for my husband and me (we're strictly pumpkin pie). That said, we certainly enjoyed the meal We noticed that many of the other guests chose the turkey option, and seemed to enjoy it, though they were rather bemused by it.
Many years ago, in the mid-80s, we spent Fourth of July in Scotland, and the country house hotel at which we stayed served roast turkey then -- thinking it was a traditional Fourth of July meal for Americans. It was delicious, too, but sort of . . . surprising.
I guess my point is that getting American food "right" can be tricky. There are just enough similarities between some English and American presentations of food that it could be easy to miss a detail or two. The devil is in the details, as they say.
It could still be good, but just not authentic "American."