Buzz
As we enter another Thanksgiving season in the age of the internet, it’s no longer a bold statement to say that turkey isn’t everyone’s favorite holiday centerpiece. Beyond tradition, there’s no real reason to limit your Thanksgiving feast to just turkey.
Why consider swapping out turkey for a different Thanksgiving main dish?
Turkey’s main drawback is its relatively low fat-to-muscle ratio, which is a result of both breeding and consumer demand for lean white meat. Mass-produced, saline-injected turkeys are bred for large breasts but lack other desirable cuts. While free-range, naturally-raised turkeys offer more flavor, they are still lean and difficult to roast to perfection. While cooking a turkey isn't impossible, it often feels like a tedious task, which is why I’ve shifted to other options for my Thanksgiving meals. If you’re questioning whether turkey needs to be on your table, here’s a list of meaty alternatives to inspire you.
Goose or duck, anyone?
When it comes to pure taste, turkey often falls flat—it’s even outshined by chicken. While I’m all for incorporating roasted, fried, or smoked chicken into your Thanksgiving meal, it just doesn’t have the same festive charm that a turkey does. But if you're feeling adventurous this year and still want to stick with poultry, why not opt for duck or goose? Both are richer and more flavorful than turkey, and they still carry that sense of occasion. Plus, they’re rare enough that you’ll feel that same sense of pride and satisfaction as those who obsess over finding the perfect turkey. If that’s your vibe, go for it!
A whole, slow-roasted pork shoulder.
Once you break free from the clutches of poultry, the Thanksgiving feast possibilities open up in new and exciting ways. David Chang, a fellow turkey skeptic, made me rethink everything I thought I knew about Thanksgiving meals with his Bo Ssäm recipe. To make this remarkable centerpiece, you cure a whole bone-in Boston butt with a balanced mix of sugar and kosher salt for around 24 hours, then slow-roast it until it literally falls apart. (I like to poke it with a fork and stuff it full of garlic cloves, too.) Finish it off by searing the roast at a high temperature just before serving to achieve a rich, sweet-salty-crunchy-fatty crust that’s irresistible. Seriously, can turkey ever top that?
Prime rib.
Like all the greatest celebratory dishes, a perfectly cooked prime rib will have you shedding tears over just how damn good it is. While it's traditionally a Christmas favorite, if you didn’t slam your laptop shut after hearing about Bo Ssäm, you’re clearly open to bending a few rules.
There are several schools of thought when it comes to cooking massive cuts of pricey meat—sear it first, then slow-roast; slow-roast it first, then sear; sous-vide it all the way, then finish with a torch—but no matter your method, a perfectly prepared prime rib will undoubtedly take center stage. And hey, it’s the perfect excuse to whip up a giant batch of horseradish sauce, which goes great with nearly everything on the Thanksgiving table except turkey (and maybe pie).
Beef Wellington.
Fancy fellows often gravitate toward a beef Wellington, and this time, their taste isn’t off. This iconic dish is a showstopper that stands at the pinnacle of culinary mastery. It combines the extravagant, meat-laden indulgence of a Turducken with the delicate elegance of pie—truly a top contender for the perfect Thanksgiving centerpiece. Due to its luxurious ingredients, a Wellington isn’t the most economical choice when catering to a large crowd, but if you're hosting an intimate gathering and want to impress, it’s the perfect dish. And, as we now know, beef Wellington is indeed a great candidate for sous-vide cooking.
Nearly any form of lamb works wonders.
I might be a little biased here, but for me, lamb is the ultimate indulgent dish that keeps me from going full vegetarian. Whether it's the classic osso bucco, my neighborhood’s Greek lamb shanks avgolemono, or the rosemary and garlic leg of lamb I recently prepared sous-vide for my mom’s birthday, I’m always excited to see lamb at a gathering. If you and your loved ones are similarly dedicated to the finest meats, any cut of lamb could make a stunning centerpiece for Thanksgiving—oh, and the gravy you'll create will be unforgettable.
BBQ, in any form, is a winner.
I’m about to make a bold statement that might rile some of you, but hear me out. The meal most similar to Thanksgiving dinner is, surprisingly, a barbecue.
Think about it: a celebration focused entirely on food (unlike Christmas, Passover, or even New Year’s Eve), with an array of sauces and sides, and a commitment to tending the main dish for hours? Doesn’t that sound a lot like Thanksgiving? Even if you disagree, you can’t deny that smoking a whole turkey has gained popularity—and for good reason—it tastes amazing.
If you extend this logic beyond the often lackluster turkey, you open up a world of possibilities: smoked brisket, pulled pork (perhaps on homemade Parker House rolls with cranberry sauce?), whole smoked chickens, or my personal favorite—ribs, in any form. I might not have access to a grill or smoker, but this year, I’m making sous-vide pork ribs with two sauces, because it’s the holiday of excess, after all. I can’t wait to dig into them with stuffing and mashed potatoes. If that’s wrong, I don’t want to be right.
