Be Our Guest Pt. 3 - A Grilled Thanksgiving

We’ve saved the best for last and conclude our 3-part Outdoor Dinner Party series with FOOD. Thanksgiving is around the corner. It's time to plan for this glorious feast. How about using the outdoor grill this year? You can enjoy the outdoors while you cook!

Thanksgiving is about spending time with family and friends. Before the feast begins, set up a happy hour on the patio and play a couple of games to get the party started.

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The MVP of Thanksgiving, try grilling the turkey. Grilling it creates a delicious juicy and tender bite, with a nice crispy skin.
  1. Set grill to indirect medium-high heat.
  2. Rinse turkey & pat dry.
  3. Brush turkey with oil & seasoning. (Tip: For something easy, try salt, pepper, and Italian seasoning.
  4. Place turkey, breast side up, on a metal grate inside of a large roasting pan. Put the pan on the grill; grill for 2-3 hours (until the turkey is at an internal thigh temperature of 180°F)
  5. Remove turkey from grill.
  6. Let cool for 15 minutes before carving.


Knock two birds with one stone by cooking stuffing on the grill while another dish is cooking. 
  1. Set the grill at indirect medium heat 350°F.
  2. In a large cast iron skillet, melt 1 stick of butter over medium high heat on a side burner or stove.
  3. Add 2 stalks of finely chopped celery. Cook until lightly brown for 8-10 minutes, stirring occasionally.
  4.  Add 1 ½ cup water, 2 tbsp sage, 2 tbsp parsley, 2 cups chicken broth & 2 eggs (beaten).
  5. Turn off the heat; stir ingredients. Add in 6 cups of dried bread cubes (1 ½ sq), 1 cup dried cranberries, salt and pepper. Stir & combine evenly.
  6. Grill for 30 minutes on indirect medium heat 350°F.


Potatoes are the easiest side dish to grill with your turkey. Just fill in the unused gaps with the potatoes. Score!
  1. Rinse 5-10 of your favorite kind of potatoes; puncture each one with a fork.
  2.  While you have the grill going for the turkey, add the potatoes to the top rack.
  3. Baste the potatoes while you baste the turkey. Rotate the potatoes after 45 minutes.
  4. Keep grilling & basting until tender, about 1 ½ hours.
  5. Remove potatoes from the heat & let cool; cut them into chunks.
  6.  Combine potatoes, 1 stick butter, 1 cup half and half, salt & pepper to taste in a large pot.
  7. Mash with a potato masher until smooth. (Hack: use a fork if you don’t own a potato masher)


Finish off the feast with a classic sweet treat that is sure to please the crowd.
  1. Preheat grill to medium-high heat; lightly oil grate.
  2. Peel skin off of 5 sweet potatoes; cut into 1-in cubes
  3. Mix sweet potato in a bowl with ½ stick of butter, ½ cup brown sugar, ¼ tsp cinnamon, ¼ tsp nutmeg. Toss until evenly coated.
  4. Divide several portions into aluminum foil; fold the corners of the foil together &  seal to form a pouch around the portion.
  5. Cook on the grill, turning pouches every 10 min until potatoes are tenderly cooked (20-30 min).
  6.  Remove pouches from grill. Dump contents into a mixing bowl.
  7. Use an electric mixer to blend until smooth (Hack: If you don’t have an electric mixer, use a fork to mash)
  8. Once blended, spread evenly into a 9x13 baking dish. Top with mini marshmallows.
  9. Bake until marshmallows are puffed and golden brown.  

Dine away and Happy Thanksgiving!

If you missed the other "Be Our Guest" posts, check out the buzz on fun icebreakers & games and fall table settings.

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