Traditional Thanksgiving Dinner Recipes for Your Charcoal Grill

Traditional Thanksgiving Dinner Recipes for Your Charcoal Grill

Last Updated: October 27, 2025

Let’s do Thanksgiving on the grill this year! Charcoal grilling adds a rich, deep flavor to the traditional Thanksgiving menu. Plus, grilling makes prep a lot faster and easier, so you can focus on other aspects of Thanksgiving that are important to you— like family, gratitude, and the big game.

Plan Your Turkey Day Feast

We’ve put together our favorite Thanksgiving BBQ ideas into one handy menu featuring all the Thanksgiving classics. Almost all of these recipes require your charcoal grill at medium-high temp (350-400°F) with two-zone cooking (direct and indirect).

  • Appetizer: Grilled salad

  • Main dish: Grilled turkey

  • Side: Stout stuffing

  • Side: Sweet potatoes

  • Side: Cider-glazed veggies

  • Dessert: Grilled apple crisp

Make sure you use your Kick Ash Basket for easy and safe cleanup between cooks, so you can keep grilling all day long. We also have grill dividers  available, so creating two zones has never been easier!

Appetizer: Grilled Salad

Did you know you can grill salad? It’s true— and it tastes way better than regular salad. Not all lettuce can be grilled, but grilled romaine is the only way you can force me to eat my greens. You still get the crunch from the lettuce, but there’s also a tenderness and smoky flavor that’s the perfect addition to any salad, especially an autumnal one.

  • Cut a romaine heart in half by slicing it through the stem. 

  • Drizzle with olive oil, and season with salt and pepper. 

  • Place the romaine on your charcoal grill over direct heat for one minute on each side— no more, because it can cause the romaine to wilt. Keep the grilling short and snappy.

  • Chop and serve with your salad favorites. 

We’ve found the smoky zest goes especially well with bacon, parmesan cheese, croutons, garlic, and onions. See some scrumptious Thanksgiving salads here.

Main Dish: Grilled Turkey

No Thanksgiving feast is complete without turkey. It’s the main event! 

I started cooking my turkey on the grill, and my family couldn’t be happier that I did. The grill enhances the robust flavor from the marinade while retaining the juices of the bird, so you get an absolutely delectable bite for your Thanksgiving main course.

While grilling a full turkey is an option, we also have a few other turkey Thanksgiving dinner ideas that will take your feast to a whole new level.

Full Turkey

Alrighty, grilling a turkey is relatively simple, but it does have its quirks. We’ve put together a full guide explaining how to grill a turkey, but here’s the gist: 

  • Aim for a 12–14 pound turkey so it actually fits on your grill.

  • Pat it dry, coat in butter or oil, and season generously.

  • Set up your grill for indirect heat (charcoal banked to the sides, drip pan in the middle).

  • Aim for a steady grill temperature of 325–350°F.

  • Place turkey breast-side up over the drip pan.

  • Plan about 15 minutes of cooking time per pound.

  • Turkey is done when breast hits 165°F. Use a meat thermometer to avoid any safety issues. 

  • Let it rest for 20 minutes before carving.

  • Carve and enjoy! 

If you want to experiment, we’re also obsessed with this Weber recipe of brined and barbequed turkey with pan gravy. It calls for a flavorful brine for the full turkey, and then you use that brine’s broth for the gravy for an irresistibly flavorful combo.

Grilled Turkey Breast

Grilled turkey breast are a great option for the holidays. You never worry about wasting food or having a fridge full of turkey leftovers, especially if you have a smaller Thanksgiving party. Plus, turkey breasts are way easier and faster to cook. 

This citrus turkey breast is one of our favorites because it has both a refreshing and deep flavor that blends beautifully with other Thanksgiving sides, like cranberry sauce and cider-glazed veggies. (This recipe calls for wood chips for an added flavor, but you can leave that part out if you don’t have access to any.)

Ingredients:

  • 5-6 lb bone-in turkey breast

  • 1 stick butter (room temp)

  • 1/4 cup chopped fresh herbs (rosemary, thyme, sage)

  • 1 tsp grated lemon zest

  • Juice of 1 lemon

  • 1 tsp grated orange zest

  • Juice of 1 orange

Directions: 

  • Blot the turkey breast with a paper towel. 

  • Trim away any excess skin and fat. 

  • Place on a rimmed baking sheet and rest at room temp for 60 minutes. 

  • Meanwhile, soak apple or cherry wood chips in water for at least 30 minutes. 

  • Prepare your charcoal grill for indirect cooking, with medium heat (about 350-400°F). 

  • Once the grill has reached the desired temp, carefully put the wood chips atop the charcoal using charcoal prep gloves.

  • In a medium bowl, combine butter, herbs, and lemon and orange zests. 

  • Gently loosen the skin from the turkey breast with your finger, and rub the butter/herb/zest mixture all over the turkey breast. 

  • In the remaining mixture, melt butter, and stir in lemon juice and orange juice. Brush turkey skin with melted butter mixture.

  • Grill the turkey breast skin side-up over indirect medium heat. 

  • Close the lid and cook for about 60 to 90 minutes, until the internal temperature reaches 165 degrees in the thickest part of the breast. 

  • Baste the turkey with melted butter every 20-30 minutes to retain moisture. 

  • Remove from the grill, then let rest for 20 minutes before serving.

Main Dish: Beer Stuffing

Is it really Thanksgiving without the stuffing? Isn’t that everyone’s favorite part? One of our favorite Thanksgiving dinner ideas is a beer stuffing. 

BBQ and beer are a perfect pairing, especially since the charcoal grill brings out a magnificent essence from the beer. This stout stuffing is perfect for refined palates looking for a uniquely delicious flavor this year.

Ingredients:

  • 1 stick butter

  • 1 leek (white stalk removed, finely chopped)

  • 2 stalks celery

  • 12oz bottle of stout beer (Guinness)

  • 1 tbsp fresh sage (chopped)

  • 2 tbsp fresh parsley (chopped)

  • 2 cups chicken broth

  • 2 eggs, beaten

  • 6 cups dried bread cubes

  • ¾ cup dried cranberries

  • ¼ tsp salt

  • ¼ tsp pepper

Directions:

  • Get your charcoal grill prepped to medium heat, about 350°F. If your grill is already hot from cooking your turkey, you can keep it at the same heat— just cook for slightly less time.

  • In a large cast iron skillet over stovetop or side burner, melt butter on medium-high heat. Add leek and celery, and cook until light brown (about 8-10 minutes). In the pot, add the beer, sage, parsley, chicken broth, and beaten eggs. 

  • Turn off heat and stir contents in skillet. Add bread cubes, cranberries, salt, and pepper. 

  • Stir until the liquid combines and soaks the bread cubes.

  • You can leave the stuffing in the cast iron skillet (make sure it’s grill-proof), then grill over indirect heat for approximately 30 minutes. 

  • Remove and serve for a unique spin on a traditional Thanksgiving mainstay.

Sides: Sweet Potatoes

Sweet potatoes are a must-have for the Thanksgiving table, but this grilled recipe takes this cozy favorite to the next level by moving these sweet starches from the oven to the grill. This recipe makes four potatoes, so adjust according to your needs.

Ingredients:

  • 4 sweet potatoes

  • 4 tbsp salted butter

  • ¼ cup heavy cream

  • ¼ cup packed light brown sugar

  • 1 tsp pure vanilla extract

  • 16 marshmallows

Directions:

  • Use indirect cooking on a medium-high charcoal grill, about 350°F. 

  • You can put the potatoes right on the grill or foil them if you prefer. 

  • Cook for about 50 minutes until they’re tender but can still hold their shape.

  • When the potatoes have cooked, remove from the grill and cool for 15-20 minutes. 

  • In a large bowl, add brown butter, cream, sugar, vanilla, ½ tsp salt. 

  • Scoop out the flesh from the potato skins, keeping skins intact, and add the flesh to the bowl. 

  • Blend with a potato masher until smooth.

  • Scoop the mixture back into the potato skins. Top each with two marshmallows. 

  • Put potatoes in a grill basket, cover grill, and cook until the  inside filling is hot and skins are bubbling around the edges (about 10 minutes). 

  • Let cool for about 5 minutes before diving in.

Sides: Cider-Glazed Veggies

When I think of autumn, apple cider is the first thing that comes to mind. So, I create an homage to this autumnal drink by glazing my veggies with it. 

Cider glaze creates a sweet and delectable flavor while retaining all of its good-for-you nutrients. You can use any vegetables you like with this recipe, but I’m a fan of carrots, radishes, asparagus, and sweet onions. These pair nicely with the glaze for a sweet and savory treat. Forget the crudité!

Ingredients:

  • 1-pound carrots

  • ½ pound cut radishes

  • 1-pound asparagus stalks

  • 1 large sweet onion

  • Olive oil

  • Salt and pepper

  • 1/4 cup apple cider

  • 1/4 cup chicken broth

  • 2 tbsp butter

  • 1 tbsp maple syrup

Directions:

  • Get your grill ready for direct cooking with medium heat (350 degrees). 

  • Preheat a perforated grill pan (aka a veggie pan), for 10 minutes.

  • Peel and cut veggies into bite sized pieces. The quantity of veggies you use is up to you and the number of dinner guests. 

  • Toss the veggies in a large bowl with olive oil, salt, and pepper. 

  • Spread the vegetables in the grill pan in a single layer. 

  • Grill with the lid closed, stirring veggies occasionally. Cook for about 10 minutes or until vegetables are tender and lightly browned.

  • While those are cooking, on the stove, bring the cider, broth, butter, and maple syrup to a boil. 

  • Cook uncovered until reduced by half. This takes about 10 minutes and results in a thick, syrupy substance. Add salt and pepper if you’d like.

  • Transfer the veggies to a bowl after cooking and toss with the apple cider glaze. Serve immediately.

Dessert: Grilled Apple Crisp

Grilled desserts are heavily underrated. This crisp is arguably better than apple pie because of the sweetness the grill pulls out of the fruit. This recipe is easy, delicious, and the most delectable substrate for vanilla ice cream. (Also, don't miss our tips for grilled apples — they're delicious all year round!) 

Ingredients:

  • 5 cups peeled, cored, sliced Granny Smith apples (any apple will work as long as it’s crisp)

  • ¾ cup all-purpose flour

  • ¾ cup old-fashioned oats

  • ½ cup granulated sugar

  • ½ cup packed light brown sugar

  • ¾ tsp ground cinnamon (or more to taste)

  • Kosher salt

  • 1 stick unsalted butter

Directions:

  • Get your charcoal grill ready for medium-high heat with indirect cooking. 

  • Put the sliced apples in a large cast-iron skillet, layered almost to the top.

  • In a bowl, combine flour, oats, cinnamon, sugars, and salt. 

  • Cut butter into small cubes and add to mixture. 

  • Use your hands to press butter into dry ingredients to create a crumble. 

  • Sprinkle the crumble over the apples in the cast-iron skillet.

  • Put the skillet over indirect heat. Cover grill to let it smoke. 

  • Cook for about 30 to 40 minutes, until apples can be easily pierced. 

  • Serve warm with ice cream, whipped cream, or any other apple pie side you like. Mm-mm good!

Helpful Tips for a Stress-Free Grilled Thanksgiving BBQ

Time to make sure Thanksgiving goes off without a hitch. 

Plan ahead

Every successful grilling adventure requires preparation. Have a game plan for your Thanksgiving day meal. 

Your bird needs center stage, but sides and desserts can be cooked in shifts. Take some time to prep anything you can ahead of time and divvy up responsibilities among your kitchen helpers.

With a bit of strategy, everything will be done, warm, and on the table at the same time. 

Do a Test Run

Generally, holidays aren’t the time to try something “brand new.” If possible, do a test run of any new recipes ahead of time. That way, you’ll know what to expect when you have a table of hungry loved ones and can tweak recipes to meet your preferences. 

Use a Meat Thermometer

Don’t play “is it done?” roulette with poultry. Trust the thermometer. No one wants a trip to the ER on Thanksgiving. 

Control Your Temp

November means Mother Nature can be a bit cold and unpredictable. Wind, cold temperatures, and a big bird can make your grill finicky. Keep vents adjusted and resist the urge to peek every five minutes. We promise it’s cooking and doing its thing. 

Have a Backup

If this is your first grilled Thanksgiving, keep one or two oven dishes on standby in case something goes awry. (It won’t. But still.)

Must-Have Grilling Accessories for Turkey Day

  • Drip Pans: Catch drippings for gravy and keep flare-ups away from your precious bird.

  • Heat-Resistant Gloves: Nothing kills the holiday fun like dropping the turkey while screaming, “IT’S HOT!” 

  • Wood Chunks/Chips: Wood chips are a grillmaster’s secret. Add a little extra flavor and turn that turkey into a smoky masterpiece.

  • Rubs: Our Shake that Herb BBQ rub goes great with poultry and veggies for that perfect fall flavor combination.

  • Kick Ash Basket, Can, and Divider: Master your Thanksgiving BBQ with our iconic Grillmaster Bundles. These grill accessories help you control heat, improve airflow, and simplify the clean up process. What’s not to love?

Make This Thanksgiving Kick Ash

Grilling Thanksgiving dinner isn’t just about food—it’s a flex. It’s the smoky aroma that greets your guests at the door, the crispy turkey skin that makes Uncle Dave weep, and the fact that your oven stays free for emergency reheats (or, let’s be real, keeping the wine warm).

So grab your tongs, fire up the grill, and show that turkey who’s boss. Thanksgiving, meet barbecue.

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