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November 07, 2022
Fire up the Traeger; it’s time to make a Thanksgiving meal, BBQ-style. Every dish on this menu was cooked on the pit, from the turkey to the pie. We’re serving up Cajun Smoked Turkey Breast, Maple Butter Carrots, Green Bean Casserole, Smoked Gouda Mashed Potatoes, and Sweet Potato Pie.
This mouth-watering menu comes together quickly and tastes fabulous. Let me take the guesswork out of planning Thanksgiving..at least for one year. Who knows, BBQ Thanksgiving may become a family tradition!
Cooking on the Traeger has never been better. This decadent meal contains everything you need to have one fantastic holiday. Friends and family will talk about this dinner for years to come.
As always, I jazzed up a typical meal with some stellar seasonings and rubs. They’re the cherry on top of a fabulous menu.
My Thanksgiving menu contains five delicious dishes, each with its own set of unique components. Here’s what each element includes.
Here’s the primary equipment I used to make this meal. You can find more of my grilling must-haves in the equipment and tools section.
You can find a detailed demonstration of these recipes in the recipe card and video at the bottom of the post. Here’s a brief overview of how I pulled this dinner together.
Thanksgiving dinner was cooked in about 3 ½ hours. You can’t beat that! Using two grills kept things efficient and simple. The result was a great menu with a similar flavor profile. Each dish complemented the other, and was top-notch.
There’s no need to cater Thanksgiving dinner when grilling it is this easy.
If you find yourself with leftovers, you can save them for another meal. The turkey breast will last about 3-4 days in the fridge, longer in the freezer. Our glazed carrots will last 3-5 days in the fridge; I don’t recommend freezing them as the texture can be off when they thaw.
The mashed potatoes and green bean casserole will last 3–5 days in the fridge and up to 10 months in the freezer. Remember that your thawed dish may be different from the original, but it should still have the same great flavor. You can keep the sweet potato pie in the fridge for up to 4 days or freeze it for a month.
Traeger Timberline 1300, Traeger Ironwood 885, cherry pellets, pecan pellets, roasting pan, Stone + Wood Cutting Boards, Lodge 8-inch cast iron skillet, Lodge Square Skillet, heavy-duty aluminum foil, 1 or 2 half-size deep aluminum pans, instant-read meat thermometer.
Category
Thanksgiving
Cook Time
3 hours
Heath Riles BBQ Cajun Creole Garlic Butter Rub
Heath Riles BBQ Simple Citrus Rub
Heath Riles BBQ Chicken Injection & Brine (1/4 cup)
Boneless Turkey Breasts (we got ours from the Butcher Shoppe in FL)
Mayonnaise or binder of your choice
16 oz of water to mix with injection
Heath Riles BBQ Honey Rub
Long Stemmed Carrots
Olive Oil
4 tbsp of Melted Butter (1/2 stick)
4 oz of Maple Syrup (1/2 cup)
Heath Riles BBQ Garlic Butter Rub
Heath Riles BBQ Everyday Rub
2 cans of 14.5 oz Green Beans, drained
1 can of 10.5 oz Cream of Mushroom Soup
3/4 cup of Milk
3/4 cup of Cheddar Cheese, shredded
1 cup of French Fried Onions
Heath Riles BBQ Garlic Butter Rub
Heath Riles BBQ Everyday Rub
• 2 lbs Yukon Gold Potatoes (or potatoes of your choice)
2 sticks of Butter
3/4 cup of Milk
1 1/2 cup of grated Smoked Gouda Cheese
Parsley to garnish
1 1/2 cups Sweet Potatoes, peeled, cooked & mashed
1 stick of Melted Butter
1 1/2 cups of Sugar
3 Eggs
1/2 cup of Evaporated Milk
1 tsp Vanilla
2 9" deep dish pie crusts
Get grill up to temperature, we used the Traeger Timberline 1300 with Cherry Pellets. We cooked at 300º.
Trim fat off of turkey breasts.
Inject Chicken Injection mixture into breasts, we used approximately 8 oz in each breast.
Place turkey breasts on wire rack to season.
Use mayonnaise as a binder, or whatever you choose.
Season turkey breasts with Simple Citrus Rub and Cajun Creole Garlic Butter Rub.
Flip turkey over and repeat steps 4-5.
Put turkey breasts on the grill. We pulled these off at an internal temperature of 160º-165º.
Brush carrots with oil and season with Honey Rub.
We placed these carrots on the Traeger Timberline 1300 at 300º using Cherry Pellets.
We cooked the carrots for an hour and 20 minutes and then removed to glaze.
Mix melted butter and maple syrup and more Honey Rub.
Glaze carrots and place back on the grill to set the glaze.
Mix cream of mushroom soup and milk together.
Season with Everyday Rub and Garlic Butter Rub.
Add in drained green beans and shredded cheddar cheese.
Add in 1 cup of French fried onions, reserve more for topping.
Spray pan (we used cast iron) with oil to prevent sticking.
Pour mixture in pan (cast iron).
Season top with Everyday Rub. Top with French fried onions.
Place on Traeger Timberline 1300 at 300º using Cherry Pellets until bubbly.
Boil potatoes until tender and drain. You can peel the potatoes if you wish, your choice.
Add butter to hot potatoes and mash together.
Season with Garlic Butter Rub and Everyday Rub to your liking.
Add shredded gouda cheese (reserve some for topping if you wish) and milk. Stir well.
Pour mixture into pan (we used a cast iron skillet).
Top with remaining shredded cheese and season with more Garlic Butter Rub and Everyday Rub.
Place on Traeger Timberline 1300 at 300º using Cherry Pellets until potatoes are hot and cheese is melted.
Cook sweet potatoes and drain well.
Mash potatoes, you can add them to an electric mixer and beat until fluffy if you wish.
Add melted butter, sugar, eggs, milk & vanilla. Mix well.
Place pie crusts on a baking sheet and add 2 cups of mix to each pie crust.
Place on the grill at 350º for 40-45 minutes. We used the Traeger Ironwood 885 with Pecan Pellets for this cook.