Why Outdoor Thanksgiving Cooking Is on the Rise

Why Outdoor Thanksgiving Cooking Is on the Rise

Thanksgiving is moving from the kitchen to the backyard—on purpose. With grills, smokers, and open fire rigs, you can unlock bigger capacity, deeper flavor, and a more social (and less stressful) holiday. From spatchcocked turkeys to smoked sides, outdoor cooking makes it easier to host like a pro—and look good doing it.

🔥 Why Take Thanksgiving Outside?

• Capacity & timing: Free your oven for pies and rolls while your grill/smoker handles the turkey and hot sides.
• Flavor upgrade: Wood-fired turkey = crisp skin, juicy meat, and subtle smoke. See our BBQ Fuel page for wood chips, chunks, and charcoal.
• Less mess indoors: Keep drips, splatters, and roasting aromas where they belong—outside.
• More social: The grill becomes a gathering spot (tailgate vibes, holiday edition).

Want the fast-track? Our Limited Edition Turkey Takeover Thanksgiving Box includes curated seasonings, brine/salt, premium sauce, and accessories chosen by pitmasters to nail Thanksgiving classics outdoors.

🦃 Outdoor Turkey: Methods That Win

1) Spatchcocked Turkey (Faster, Crispier Skin)

Flatten the bird for quicker, even cooking and ultra-crisp skin. If you’ve never butterflied poultry, start here: How to Spatchcock a Bird.

2) Traditional Whole Turkey (Indirect Heat)

Set up for indirect grilling or smoking at 300–350°F. Use a mild wood like pecan or oak for a clean, classic profile.

3) Pellet Smoker “Set & Forget”

Dial in your temp, add a mild fruitwood, and let it cruise. Great when oven space is tight and guests are early.

Pro move: Track temps with a reliable probe thermometer. Browse grilling accessories for tools that simplify the big day.

🥔 Sides That Love the Grill

• Smoked mashed potatoes: Start the spuds on the smoker for 45–60 minutes; finish with butter and cream.
• Cast-iron stuffing: Toast bread cubes on the grill, then bake in a cast-iron skillet over indirect heat.
• Brussels & bacon: Toss with oil and your favorite rub from our Sauces & Rubs collection; roast until crisp-tender.
• Smoked cranberry sauce: Smoke fresh cranberries in a pan, then simmer with orange zest and brown sugar.

Need flavor insurance? Grab a seasonal rub + glaze combo in the Pitmaster Shop, or go all-in with the Turkey Takeover Thanksgiving Box.

🧑🍳 Timing & Game Plan

1. 2–3 days out: Dry-brine the turkey (or wet brine if preferred). Our box includes brine/salt and directions.
2. Morning of: Preheat grill/smoker; set up indirect zones. Prep sides.
3. Cook: Start the turkey first; add sides to indirect heat as the bird nears target temp.
4. Rest & carve: Rest 20–30 minutes for juiciness; carve and serve.

Want monthly pitmaster playbooks all year? See How It Works and earn 5% back on every order via Pitmaster Perks. Gifting this season? Give the Gift of BBQ.

🛒 Featured: Limited Edition Turkey Takeover Thanksgiving Box

Everything you need to crush an outdoor Thanksgiving—pitmaster-curated rubs, brine/salt, glaze/sauce, and handy accessories chosen for turkey, sides, and leftover sandwiches.

Shop the Turkey Takeover Thanksgiving Box →

❓Quick FAQ

Can I cook the entire meal outside?

Yes—turkey, sides, and even desserts. Use indirect heat for roasting/baking and direct heat for quick sears and finishes.

What woods work best for turkey?

Milder woods like pecan, apple, or oak. If you want a touch bolder, blend a little hickory. Explore options on our BBQ Fuel page.

What’s the easiest outdoor method?

Pellet smokers are the most hands-off. For speed + crisp skin, try a spatchcocked turkey on a gas or charcoal grill.

🎉 Make It a Tradition

From smoke-kissed turkey to cast-iron sides, outdoor Thanksgiving is here to stay—and we’re here to help. Start with the Turkey Takeover Thanksgiving Box, then keep the flavor rolling with our monthly BBQ subscription.