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Thanksgiving Turkey Alternatives: 7 Mains That Steal the Show

✇Barbecuebible.com
By: BarbecueBible.com

Hate turkey? You’re not alone: A survey by The Vacationer found 34.84 percent of American adults said turkey is their least-favorite item on the Thanksgiving table. In Part Three of The Barbecue Bible Complete Thanksgiving Guide, we’re looking at the centerpiece options that stand proudly on the Thanksgiving table—without being turkey.

Yes, it appears this sentimental holiday favorite is simply tolerated by over a third of Thanksgiving celebrants.

But is this bland and often dry bird a “must have” on the holiday table? No. Not even the most Rockwell-esque guests at your table will be disappointed by these turkey alternatives. (Note: They’re perfect for a smaller gathering, too.)

Thanksgiving Turkey Alternatives

Smoke-Braised Holiday Brisket with Sweet Wine and Dried Fruits

Smoked-Braised Holiday Brisket with Sweet Wine and Dried Fruits is a flavorful centerpiece perfect for festive gatherings. The tender brisket pairs beautifully with the sweetness of apricots, prunes, and golden raisins, all enhanced by a rich, savory broth and a hint of sweet wine. The result is a balanced, melt-in-your-mouth dish that brings warmth and comfort to any holiday table.

Smoke-Braised Holiday Brisket with Sweet Wine and Dried Fruits

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Cedar-Planked Wild Salmon with a Juniper and Wild Berry Glaze

Treat yourself to the succulent flavors of Cedar-Planked Wild Salmon with a Juniper and Wild Berry Glaze, a dish that brings together the natural beauty of the wilderness and the rich taste of fresh salmon. To create the glaze, simmer a medley of mixed fresh berries until they form a luscious jam-like paste, adding a touch of maple syrup for sweetness if needed. Meanwhile, grind juniper berries, black peppercorns, and coarse salt into a fragrant rub to season the salmon. Once prepared, the salmon is gently cooked on a cedar plank over indirect heat, infusing it with a subtle smokiness and preserving its delicate texture. As the salmon cooks, drizzle the berry glaze over it, creating a beautiful presentation and enhancing its flavors with a hint of tart sweetness. Serve the salmon directly from the plank, garnished with fresh berries for a stunning finish that celebrates the bounty of the wilderness in every bite.

planked salmon

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Filets Mignons with Peppercorn Cream

We’re about to make a heretical statement: Steak doesn’t always need to be grilled to be great. Consider French pepper steak. This bistro classic is traditionally cooked in a skillet, which helps keep the peppercorn crust on the meat and gives you pan juices for making the sauce. A Frenchman would use cracked black pepper: Steven ups the ante with a rub made with peppercorns, mustard seeds, fennel, and other spices, all skillet-toasted to give them a smoky flavor, then freshly ground in a spice grinder or with a mortar and pestle.

Filet Mignon with Peppercorn Cream Sauce

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Grilled Whole Ham with Sweet Kentucky Bourbon Glaze

This grilled whole ham brings together smoky flavor and a sweet bourbon glaze for a holiday or weekend feast. The ham is scored and studded with garlic, then slow-cooked over indirect heat until tender. During the final stretch on the grill, it’s topped with pineapple slices and cherries, then basted with a mix of brown sugar, pineapple juice, and bourbon that caramelizes into a sticky glaze. After resting, the ham slices beautifully and serves a crowd with a balance of savory, fruity, and lightly boozy notes.

Grilled Whole Ham

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Smoke-Roasted Beef Tenderloin

Is your favorite food store out of turkey when you need a wow dish in a hurry? Smoke a whole beef tenderloin. Yes, it’s expensive, but it’s quick and easy to prepare, and it brings most beef addicts to immediate intoxication.

How to Smoke a Whole Beef Tenderloin

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Bourbon-Brined Chicken

Chicken is a great alternative to turkey, matching up with traditional Thanksgiving side dishes, and even providing the fixings for a delectable sandwich on the day after Thanksgiving. Substitute apple juice or cider for the bourbon if desired.

Brandy Brined Rotisserie Chicken

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Smoked Acorn Squash with Parmesan Flan

Here’s an impressive dish for the vegetarians at your table: acorn squash with a rich, cheesy filling. It makes an impressive side dish as well, one you’ll want to add to your Thanksgiving repertoire. It will become a favorite on your holiday table.

Smoked Acorn Squash with Parmesan Flan

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Whether you’re skipping turkey entirely or just adding a second centerpiece to the meal, these alternatives bring color, character, and a little drama to the table. Any one of them can anchor a memorable holiday feast, and most pair beautifully with classic sides. If you try one this year, let us know what you chose—we love seeing the different traditions readers create in their own homes.

The Barbecue Bible Complete Thanksgiving Guide

Turkey Alternatives: Frequently Asked Questions

What are the best alternatives to turkey for Thanksgiving?
Brisket, salmon, ham, beef tenderloin, chicken, and stuffed squash all make great holiday centerpieces with bold flavor and festive presentation.
Will guests mind if there’s no turkey?
Not at all. Many people don’t love turkey, and most guests appreciate a well-cooked main—even if it’s not the traditional bird.
Which turkey alternative cooks the fastest?
Beef tenderloin or salmon cook the fastest and still feel special. Both are easy to prep, quick to finish, and great for smaller gatherings.
What main dish works well for a small Thanksgiving gathering?
Salmon, chicken, tenderloin, and acorn squash all scale beautifully for small groups without feeling like leftovers for days.
Can I still serve traditional sides with these alternatives?
Absolutely. Stuffing, mashed potatoes, roasted vegetables, and cranberry sauce pair perfectly with all of the turkey alternatives listed.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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The post Thanksgiving Turkey Alternatives: 7 Mains That Steal the Show appeared first on Barbecuebible.com.

Grill Your Thanksgiving Feast Outdoors

✇Barbecuebible.com
By: Nancy Loseke， Editor - BarbecueBible.com

In Part Two of The Barbecue Bible Complete Thanksgiving Guide, we’re taking Thanksgiving where it belongs—outside. This installment is all about the side dishes and supporting players that thrive over live fire. Since this chapter focuses on grilling your Thanksgiving feast outdoors, we’re highlighting recipes that spring to life on the grill, griddle, or smoker, adding depth and color to the holiday spread.

With Wildfire Grills inspiring this outdoor approach, we dug into our 1000-plus recipe archive to pull together sides that feel both familiar and fresh. These dishes bring the warmth, smoke, and seasonal flavor that make an open-air Thanksgiving not just possible, but memorable.

Have your Rockwellian Thanksgiving traditions become a little predictable, a little stodgy? Here’s the antidote: Move the cooking and the celebration outdoors and revamp your menu! Turkey, if you wish, and new impressive side dishes—all cooked on your grill, griddle, or smoker.

Wildfire Grills, a high-end grill company we’ve recently become acquainted with, has opened our eyes to fresh T-day possibilities. They’ve inspired us to take the party outdoors, and delve deep into our 1000-plus archive of recipes to find several that will leave no doubt—you are a resilient and forward-thinking grillmaster.

See our picks below, as well as our tips for hosting this beloved American holiday—the biggest food holiday of the year—in your “outdoor kitchen.”

Outdoor Thanksgiving Setup Tips

  • Back yards can be totally transformed with a few patio heaters, string lights, and seasonal decorations. Set up your tables with small-ish pumpkins, gourds and tree branches liked cedar and pine. Position colorful fall flowers (like mums) around the periphery of the party. Provide inexpensive fleece blankets in case the temperature drops.
  • As weather can be very variable this time of year, consider renting tents for your guests.
  • Consider where guests will park and notify neighbors and local authorities that you are planning a party.
  • Many Thanksgiving dishes can be made a day or two ahead. Take advantage when you can.
  • Stock up on party supplies—and don’t forget fuel for your grill!
  • Offer your guests a cocktail, hot apple cider, or a soft drink when they arrive. For the former, we recommend this Santa Fe-inspired beverage: Cider-pressed Chimayó Cocktail. Warmed sangria is also an option.
  • A warm grilled appetizer will endear you to your guests. Keep it on the light side as Thanksgiving is a hearty meal. Skewer large shrimp (three to a skewer) and keep on ice. Grill for 1 to 2 minutes per side, or until the shrimp is opaque. Serve with your favorite cocktail sauce. Here’s one of our favorite recipes: Smoked Shrimp Cocktail with Chipotle Orange Sauce.

    Shrimp cocktail

  • Set up a modest buffet with appetizers such as smoked nuts.

Side Dishes Recipes

Your grill—not your oven—could be the spectacular centerpiece not only of this year’s Thanksgiving feast, but for years to come! Here is a suggested menu my staff and I created for Wildfire Grills, champions of outdoor cooking. The side dishes really shine, and will invigorate (maybe reinvent!) your Thanksgiving traditions.

Hellfire Cranberry Sauce

If you’ve always found cranberry sauce to be too sweet, this brash salsa is for you. A modicum of brown sugar cuts the astringency of the cranberries, but because the berries are left raw, you’d never accuse this salsa of being overly saccharine.

Cranberry salsa

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Santa Margherita-Style Grilled Vegetables

We guarantee you’ll never taste better grilled vegetables, nor feast your eyes on a more handsome platter.

Grilled Vegetables in the Style of Santa Margherita

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Smoked Mushroom Bread Pudding

Here’s Steven’s version of Thanksgiving stuffing; it meets all the holiday requirements while adding a flavor distinctly its own. You guessed it: the taste of wood smoke. Brioche and cream make it unabashedly rich.

Smoked Mushroom Bread Pudding

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Grilled Corn Chowder

If you like a smoky flavor and you like chowder, then you’ll love this grilled corn chowder—especially if you grill the corn with wood chips. The open flame seems to intensify the sweetness of all the vegetables.

Grilled Corn Chowder

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Smoke-Roasted Apple Crisp

One way of savoring apples is as an apple crisp with a buttery, bubbling granola and brown sugar topping. Add ice cream or whipped cream, and it’s very Thanksgiving appropriate.

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Again, don’t forget to check out Wildfire’s website.

The Barbecue Bible Complete Thanksgiving Guide

Outdoor Thanksgiving Grilling: Frequently Asked Questions

Can I grill the whole Thanksgiving turkey outdoors?
Absolutely. Use indirect heat at 325–350°F and tuck an herbed butter under the skin for moisture and flavor. A smoke-roasted bird with crisp skin and gentle wood aroma is the payoff—no oven required. (Your post features a smoke-roasted turkey with cognac herb butter as the hero.)
What sides work best for outdoor Thanksgiving grilling?
Smoked or grilled sides shine: cranberry salsa with heat, grilled vegetables, smoked bread pudding in place of stuffing, and even grilled corn chowder. These complement the turkey’s smokiness and are easy to batch on a grill, griddle, or smoker.
How do I set up my space for an outdoor Thanksgiving?
Think comfort and flow: patio heaters, string lights, seasonal décor, small pumpkins and branches, plus blankets for warmth. Consider a tent for variable weather, plan parking, and stock extra fuel so service never stalls.
What can I prep ahead to make the day easier?
Many dishes hold well: sauces, chowders, smoked nuts, and bread puddings can be made a day or two ahead. Pre-skewer shrimp for quick appetizers and pre-mix rubs and compound butters so you can focus on fire management.
Which equipment do I need for outdoor Thanksgiving grilling?
A capable grill or smoker (gas, charcoal, or pellet), reliable thermometers, a sturdy roasting setup for the turkey, and plenty of fuel. High-end rigs like Wildfire Grills bring even heat and grilling versatility for mains, sides, and desserts.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Grill Your Thanksgiving Feast Outdoors appeared first on Barbecuebible.com.

The Thanksgiving Turkey Steven Raichlen will be Making This Year – With a Twist!!

✇Barbecuebible.com
By: Steven Raichlen， 5-time James Beard Award-winner and Barbecue Hall of Famer

Planning Thanksgiving on the grill opens up a whole new world of flavor, and this year we’re taking you through it step by step. The Barbecue Bible Complete Thanksgiving Guide is a three-part series designed to help you build your entire holiday meal outdoors—from the main turkey, to the sides, to the show-stopping alternatives if you’re ready to try something different.

Each post digs into the techniques, gear, and recipes that make live-fire Thanksgiving cooking not just possible, but deeply satisfying. Whether you’re chasing crisp skin, smoky depth, or dishes that bring a spark to the table, this guide walks you through the essentials so you can create a feast that feels fresh, fun, and full of flavor.

The Thanksgiving Turkey Steven Raichlen will be Making This Year

Over the years, I’ve written a lot of recipes. More than 4000 by recent reckoning!

And over the years, as Thanksgiving approaches, I’ve written a lot of turkey recipes. Dozens, if not more.

I’ve marinated turkeys Miami-Cuban style, with adobo (cumin, garlic, and sour orange), and served them with mojo (fried garlic lime sauce)

I’ve stuffed turkeys under the skin with truffles and butter.

Truffle Stuffed Smoked Turkey

I’ve blasted turkey breasts with pastrami spice and cured them with citrus and rock salt.

I’ve cooked turkeys on the rotisserie, on beer cans, on the grill, and in my smoker.

But there’s one turkey I keep coming back to: bourbon-brined turkey smoke-roasted in a kamado.

It’s the turkey I’ll be preparing for Thanksgiving this year, and it never fails to bring down the house.

Bourbon-Brined Turkey

So let me break it down for you.

First, the bird. I always buy an organic bird—ideally around 12 to 14 pounds. Organic, because I know it was cleanly and humanely raised. Twelve pounds because it’s easier to stay on top of the cooking. If I have a lot of people to feed, I buy two birds that size. I don’t like cooking 20-pound monsters—it’s too hard to insure even cooking and accurate doneness.

D'artagnan Turkey

Next the brine. Turkey breast is intrinsically dry. Brining adds moisture. I like to flavor my brine with bourbon, which adds a sweet, woodsy flavor. (Bourbon is aged in charred oak barrels. Wood + fire? It’s the liquid equivalent of barbecue.

I also flavor my brine with lemon zest, cloves, and bay leaves). Turkey needs salt, so the salt in the brine provides flavor too.

Brining Turkey

As for the cooking, I use a method I call smoke-roasting. You do it at a higher temperature than traditional smoking, and that helps cook and crisp the skin. (Traditional smoking produces great tasting meat, but rubbery skin.)

As for the smoke component, turkey is one of those meats that just begs for the soulful tang of woodsmoke. I typically use oak or hickory, but any hardwood will do. Except, possibly, for mesquite, which produces a stronger smoke than the other hardwoods. But, hey, if you like mesquite, smoke your bird with that.

As for the cooker, I typically use a kamado (like a Primo or Big Green Egg). I like how the thick ceramic walls and felt gasket between the cook chamber and lid seal in moistness. But I’ve also smoke-roasted turkey on a charcoal kettle grill and in a pellet grill. All will produce admirable birds.

This year, I’m adding one new twist to the traditional Raichlen bird. I’m taking a page from the fried turkey school. Smoke-roasting produces a turkey skin that’s crisper than traditional smoking. But not as crackling crisp as a fried turkey.

So once my bird comes off the grill, I’m placing it on a wire rack over a roasting pan. I’ll heat a couple cups of vegetable oil to 350 degrees in a saucepan. And I’ll CAREFULLY ladle the hot oil over the bird—carefully—to crisp the skin just before serving.

Bourbon-Brined Turkey Recipe

Smoke-Roasted Turkey for Beginners

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It’s the best of all possible worlds.

Cooking turkey this year? I’d love to see how YOU do it! Post pix on my social media pages. Happy Thanksgiving to all!

Thanksgiving Turkey: Frequently Asked Questions

Why brine a turkey before smoking or roasting?
Turkey breast can dry out fast. Brining helps it pull in moisture and seasoning so the meat stays juicy and flavorful.
What size turkey cooks most evenly on a grill or smoker?
A 12–14 pound bird is ideal. It cooks more predictably, holds moisture better, and avoids the uneven doneness big birds often have.
What wood works best for smoke-roasting turkey?
Oak, hickory, apple, or pecan pair well with poultry. Mesquite works too, but has a stronger flavor that not everyone loves.
How do I get crisp skin when smoking a turkey?
Use higher “smoke-roast” temps and finish by ladling hot oil over the bird. It adds a fried-style crackle without deep-frying.
Can I make this recipe on a kettle or pellet grill?
Absolutely. A kamado holds moisture best, but kettle and pellet grills can produce great results with the same method.

Related Posts

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post The Thanksgiving Turkey Steven Raichlen will be Making This Year – With a Twist!! appeared first on Barbecuebible.com.

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