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Kita Roberts | Girl Carnivore

So, how are we cooking the bird? ๐Ÿฆƒ

Published about 17 hours agoย โ€ขย 2 min read

โ€‹BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOPโ€‹

So, how are we cooking the bird?

Thanksgiving is only 17 days away. It's time to plan the bird.

Thinking of going classic this year? Our Turkey and Dressing is about as traditional as you can get: a dry-brined turkey, sausage and chestnut dressing, and giblet gravy from the turkey drippings.

This is our pick for the 2026 Thanksgiving table, or choose one of our other tested recipes below.

๐Ÿ”ช CHOOSE YOUR METHOD

SPATCHCOCK ROAST TURKEY

The quick way to a whole bird. Laid flat, it cooks evenly, and the skin crisps all over.

HOW TO DRY BRINE

Salt and fridge time instead of a bucket of brine. Seasoned all the way through, with skin that crisps up.

SMOKED TURKEY

Low and slow at 225ยฐF for real smoke flavor, and the oven stays free for the sides.

ROASTED TURKEY

The go-to, done right. Juicy meat and crisp skin from the oven you already have.

Sharp Tip:

Buying frozen? Fridge thawing takes about a day for every 4 to 5 pounds, so a 20 to 24 lb bird goes in by Fri, Nov 20, and a 12 to 16 lb one by Sun, Nov 22. Thaw it right.โ€‹

๐Ÿงฐ THE GEAR THAT MATTERS

โ€‹Thermometer: the only brand we use in the GC Meat Lab. Whatever the method, pull at 165 for the breast and 175 for the dark meat.

โ€‹Roasting pan with a rack: for roasting your bird and making the gravy.

โ€‹Heavy duty kitchen shears: the one tool a spatchcock needs.

โ€‹Leave-in probe: for the smoker, so you can watch the bird without opening the lid.

๐Ÿฆƒ AROUND THE TABLE

A Girl Carnivore Thanksgiving Menu

Whichever method you pick, here's a full table to go with it, all from the GC recipe box.

To start: This year we're making fancy deviled eggs with smoked salmon to impress the M-I-L.

The gravy: Call us old-fashioned, but you can't beat giblet gravy for flavor. That's a hill we'll die on.

On the side: We went hard for apple season this year, so we're making apple dressing, our personal favorite - green bean casserole, a little stovetop mac and cheese (don't judge), and extra flaky tallow biscuits. Oh, and cranberry sauce (but really, we make that for the leftovers - and we're showing you what that means soon!)

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Kita Roberts | Girl Carnivore

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