Thanksgrilling! Take This Year’s Thanksgiving To The Grill

Thanksgiving is right around the corner! Take advantage of your full house to show off your patio and your cooking skills with these grill-ready recipes. So let’s talk turkey.

The Main


This grilled turkey recipe will have your guests asking for seconds. It’s guaranteed to keep your turkey plump and juicy and the cook times are pretty similar to oven-cooked turkeys. Make sure you have a thermometer on hand and enjoy hanging out on your patio next to a warm grill.
What You’ll Need:

  • 12 pounds whole turkey
  • 1 tablespoon vegetable oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

What To Do:

Prepare an outdoor grill for indirect medium-high heat.

Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.

Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Get Stuffed


Thanksgiving just isn’t Thanksgiving without a heaping dish of stuffing. This grilled stout stuffing recipe marries the two into a tasty and interesting take on a classic recipe.

What You’ll Need:

  • ½ cup butter (1 stick)
  • 1 leek, white stalk removed, finely chopped
  • 2 stalks celery, finely chopped
  • 1 12 ounce bottle of stout beer, like Guinness
  • 2 tablespoon fresh sage, chopped
  • 2 tablespoon fresh Italian parsley, chopped
  • 2 cups chicken broth
  • 2 eggs, beaten
  • 6 cups of dried bread cubes, approximately 1 – ½ square
  • ¾ cup dried cranberries
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

What to do:

Preheat the grill for indirect cooking over medium heat (350F).

In a large cast iron skillet, melt the butter over medium high heat on either a stovetop or side burner.  Add the leek and celery.  Cook until lightly brown, stirring occasionally, for approximately 8-10 minutes.

Add the bottle of beer, followed by the sage, parsley, chicken broth, and eggs.  If you want to do some quality control testing before pouring the beer, you certainly have my permission to do so.

Turn off the heat and stir the contents of the skillet.  Add in the bread cubes, cranberries, salt and pepper.  Stir the bread into the liquid and combine evenly.

Using indirect medium heat (350 F), grill the stuffing for approximately 30 minutes.  Remove and serve.

Eat Your Veggies


Please even the picky eaters at your table with this tasty Grilled Brussels Sprouts recipe. Even health-conscious diners want to eat until they can’t see their feet anymore during Thanksgiving. This guilt-free veggie side will make sure they leave satisfied.

What You’ll Need:

  • 12 Brussels Sprouts
  • 1 TBSP olive oil
  • Salt & pepper to taste
  • Balsamic Dressing for drizzling
  • Grated Parmesan Cheese for sprinkling

What to do:

Preheat grill to medium-high.

Wash the sprouts and discard any damaged looking leaves.

Cut off the tip of the stem and slice each sprout in half.

Toss with olive oil, salt and pepper.

Place onto preheated grill (high heat) and cook until seared on both sides, about 8-10 minutes total.

Remove from the grill, drizzle with Balsamic Dressing and sprinkle with Parmesan Cheese.

Smoky Cheddar Potatoes

To round out your table, add these smoky cheddar potatoes. This class foil cooked recipe won’t take up a lot of space on the grill and is a great take on the classic mashed potatoes and gravy.


What You’ll Need:

  • 4 Medium potatoes, cut into 1-inch chunks
  • ½ Teaspoon salt
  • 2 Tablespoons butter or margarine
  • 1 Cup shredded Cheddar cheese (4 ounces)
  • 2 Tablespoons bacon flavor chips
  • 2 Medium green onions, sliced (2 tablespoons)

What To Do:Heat coals or gas grill for direct heat. Place potatoes on

Heat coals or gas grill for direct heat. Place potatoes on 30×18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.Wrap foil securely around potatoes; pierce

Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.

Pass the Rolls


Everyone will be expecting hot biscuits at Thanksgiving dinner but no one will be expecting them to be hot off the grill. Keep your grill themed turkey day going with this easy grilled biscuit recipe.

What You’ll Need:

  • 2 Cups All Purpose Flour
  • 1 Tbsp. Baking Powder
  • 1 Tsp. Sugar
  • 1 Tsp. Salt
  • 1/2 cup Butter
  • 150ml Milk
  • Vegetable Oil Spray

What To Do:

Preheat grill to low heat or 350 F.

In a mixing bowl, combine flour, baking powder, sugar and salt with a whisk.

Add butter and mix with hands, crumbling until it begins to look like cornmeal.

Make a well with the flour mix and pour in the milk. Gently knead dough until combined and the flour mixture has absorbed the liquid.

Roll out dough to ½ inch thick and cut out biscuits with a 2.5 inch ring cutter. Feel free to roll out remaining pieces of dough to form more biscuits.

Lightly spray vegetable oil on both sides of the biscuits and grill directly on the grates with the hood closed for 6 minutes on each side.
Don’t Forget Dessert


Dessert is mandatory for any successful Thanksgiving feast. This grilled berry peach pie takes about the same amount of time to prepare as a pie made in the oven and doesn’t require any special equipment. Grill game strong!

What You’ll Need:

  • 1 pie crust (from a pack of two) or you can use a homemade crust
  • 3 cups berries (fresh or frozen, see note)
  • 1/3 cup granulated sugar, plus more for sprinkling
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice, from 1/2 a lemon
  • Zest of 1/2 a lemon (about 1 teaspoon)
  • 1 teaspoon heavy whipping cream
  • 2 disposable foil pie pans or square baking pans

What to Do:

Preheat grill to as close to 350°F as you can get it.

Place berries in a large bowl. Sprinkle with sugar, cornstarch, lemon juice and zest. Toss with your hands.

Unroll pie crust and place it in a disposable foil pie plate (or a disposable foil square pan). Place fruit in the center and fold up the edges to form the crust. Brush the edges with heavy whipping cream and sprinkle with granulated sugar (optional).

Place a second foil pie plate or square baking pan upside down on the grill. Place the pie (in its pan) on top of the inverted pan and close the lid to the grill. Cook until the crust is cooked through, from 20-30 minutes depending on how hot your grill is. Check it at 15 minutes and then every few minutes after to make sure it doesn’t burn.

Carefully remove pie from grill. Cool before slicing. Serve with whipped cream or ice cream!