N'ice Chouffe uses thyme (and Curacao orange). I think I'd prefer that taste in beer more than rosemary or sage, but it depends on the style I guess. Rosemary has a woody taste, and could be like PNW hops. Sage is more vegetal-tasting, so I'd be careful that it doesn't come across as just a fault. I tend to go light on clove for that reason as well.
Various fall seasonal beers usually taste good at Thanksgiving too. I made a pumpkin beer one year that was better at Thanksgiving than it was at Halloween. Not sure that I'd make it again; it was a pain to use the pumpkin, but it was almost like a liquid pumpkin pie. I remember tasting the Dogfish Head Punkin Ale and thinking it would be great as a beer float with vanilla ice cream (again, more pie like).
If your beer has flavors that echo seasonings on your food, it will probably work as long as they aren't overstated. Think background note, not primary flavor.
+1 on making sure you have something good (preferably strong) for you to drink if the inlaws are coming. Sometimes I skip the beer and head straight for the Scotch. Weizenbock does sound like a great match for Thanksgiving, though.