Thanksgiving turkey alternatives make sense for more reasons than a bad history with dry breast meat. A 14 lb (6.4 kg) bird hogs your oven, your fridge, and most of your morning, and plenty of tables only seat four to six people. Swap in a ham, a prime rib, a duck, or a pan of stuffed squash, and dinner gets easier and tastier.
This list gives you 16 non-turkey mains. Each one comes with a cooker temperature, a pull temperature, and a realistic cook time. Most are built for a pellet grill or smoker, and every one has an oven or grill backup. If you want to stay in smoker mode all day, our Thanksgiving smoker recipes roundup pairs well with anything below.
A good thermometer matters more than any fancy cooker. If you are still shopping for gear, see our best pellet grills for beginners.
Quick Answer
The best Thanksgiving turkey alternatives are smoked spiral ham, prime rib, spatchcock chicken, Cornish game hens, and a whole smoked duck. Ham is the easiest, prime rib is the showstopper, and hens suit small tables. Pick one main, cook it to the right internal temperature, and rest it before carving.
Why Choose Thanksgiving Turkey Alternatives?
Turkey is a hard bird to cook well. The breast dries out long before the thighs finish, and a big bird takes up all the cooking space you need for sides.
Most turkey substitutes for Thanksgiving fix at least one of those problems:
- Time: a ham or Cornish hens finish in a fraction of the time.
- Space: one prime rib frees your oven for casseroles and rolls.
- Crowd size: hens and tenderloin scale down to a table of four.
- Dietary needs: squash, cauliflower, and mac and cheese give vegetarians a real main.
- Flavor: beef, pork, and duck carry smoke far better than lean turkey breast.
Food Safety Baseline Before You Cook
Every cook time below is a guide. Your thermometer decides when dinner is done. USDA’s safe minimum internal temperatures are 165°F (74°C) for poultry and 145°F (63°C) for whole cuts of beef, pork, lamb, and fish. The meats get a 3-minute rest.
Fully cooked ham only needs reheating to 140°F (60°C), and I note that in the ham section. When I give a “pitmaster pull temp” lower than USDA’s number for beef or lamb, I label it as a preference. Cook to the USDA number if you are feeding anyone who needs extra caution.
Poultry: Lighter Birds That Cook Faster
1. Smoked Turkey Breast (The Small-Bird Option)
If your table still wants turkey, a bone-in breast gives you the flavor without the 20 lb (9 kg) commitment. Smoke a 6-7 lb (2.7-3.2 kg) breast at 250°F (121°C) with apple or pecan wood for about 2 hours 30 minutes to 3 hours 30 minutes.
Pull it when the thickest part reads 165°F (74°C) and the skin is deep mahogany. Rest it 20 minutes before carving. Our turkey breast at 250 guide walks through the full timeline.
2. Spatchcock Chicken
Remove the backbone from a 4-5 lb (1.8-2.3 kg) chicken, press it flat, and it cooks evenly with crisp skin. Salt it generously the night before and leave it uncovered in the fridge.
Cook at 325°F (163°C) on a pellet grill for roughly 1 hour 15 minutes to 1 hour 30 minutes. Pull when the breast hits 165°F (74°C). The thighs taste better at 175°F (79°C), so check both.
For an oven backup, roast at 425°F (218°C) on a sheet pan for 45-60 minutes. A countertop rotisserie also works well here. See our best rotisserie oven picks if your smoker is busy.
3. Cornish Game Hens
Hens are the easiest way to make a small Thanksgiving feel special. Each 1.25-1.5 lb (0.6-0.7 kg) bird is one serving, so there is no carving at the table.
Tie the legs, rub with oil and poultry seasoning, and cook at 325°F (163°C) for about 1 hour to 1 hour 15 minutes. Brush on maple butter in the last 15 minutes. Pull at 165°F (74°C) in the breast and thigh. The juices should run clear and the skin should look glossy and taut.
4. Whole Smoked Duck
Duck is rich, dark, and forgiving, and it holds up to smoke better than turkey. Prick the skin of a 5-6 lb (2.3-2.7 kg) duck all over without piercing the meat, so the fat can render out.
Smoke at 275°F (135°C) with cherry wood for 2 hours 30 minutes to 3 hours 30 minutes. For crisp skin, raise the heat to 375°F (190°C) for the final 20 minutes. USDA’s minimum is 165°F (74°C), and the thighs are better at 175°F (79°C) or a little above. Drain the drip pan as you go and save the fat for roasting potatoes.
Pork and Ham: Easy Thanksgiving Turkey Alternatives for Big Crowds
5. Smoked Spiral Ham
A fully cooked spiral ham is the lowest-stress option on this list. Smoke an 8-10 lb (3.6-4.5 kg) ham at 250°F (121°C), cut side down in a pan with a splash of apple juice and a foil tent. Expect 2 hours 30 minutes to 3 hours 30 minutes.
USDA says to reheat a fully cooked ham packaged in a USDA-inspected plant to 140°F (60°C). Check the label to see which category yours falls in.
Pitmaster Tip: Do not glaze early. Sugar scorches fast, so apply two or three coats of glaze only in the last 20-30 minutes. Cherry or apple wood gives ham a sweet, light smoke.
6. Smoked Pork Loin Roast
A 3-4 lb (1.4-1.8 kg) boneless center-cut loin is lean, so it needs a seasoned crust and a careful eye on temperature. Season it the night before. Smoke at 250°F (121°C) for 1 hour 45 minutes to 2 hours 30 minutes.
Pull it at 145°F (63°C) and rest for 10 minutes. The slices should look blush pink and juicy, not gray. A sage, apple, and mustard rub feels very Thanksgiving. Oven backup: 400°F (204°C) for 50-70 minutes.
7. St. Louis-Style Ribs
Ribs are the hands-on crowd’s answer to turkey, and a great fit for a relaxed, football-on-the-TV holiday. Smoke 2.5-3 lb (1.1-1.4 kg) racks at 250°F (121°C) for 4 hours 30 minutes to 6 hours.
The meat is tender around 195-203°F (91-95°C), and the bones should pull back about ¼ inch from the ends. USDA’s pork minimum is 145°F (63°C), and ribs finish well past that. Our full ribs on a pellet grill guide covers the wrap and glaze steps.
Beef and Lamb: Holiday Centerpieces
8. Smoked Prime Rib Roast
Prime rib is the classic splurge. Smoke an 8-10 lb (3.6-4.5 kg) bone-in roast at 225°F (107°C) for about 3 hours 30 minutes to 5 hours. Pull it at 120-125°F (49-52°C) for medium-rare after the rest, which takes the final temperature to about 130°F (54°C).
Rest it 30 minutes, then blast it at 500°F (260°C) for 8-10 minutes to crust the outside. USDA’s minimum is 145°F (63°C), so cook higher for guests who want it. A sharp slicer makes a big difference. Our guide to the best knives for cutting meat can help.
Common Mistake: Pulling the roast at your final target temperature. Large roasts keep climbing 5-10°F (3-6°C) while they rest. Pull early, and never cook by the clock alone.
9. Beef Tenderloin
Tenderloin is lean, tender, and fast. A trimmed 4-5 lb (1.8-2.3 kg) roast needs 1 hour 30 minutes to 2 hours at 225°F (107°C). Tie it with kitchen twine so it cooks evenly.
Pull at 125°F (52°C) and rest 15 minutes for a medium-rare finish. It has little fat, so serve it with horseradish cream or a red wine sauce. A quick sear in a hot cast iron pan adds the crust that smoke alone will not.
10. Smoked Pot Roast
A 3-4 lb (1.4-1.8 kg) chuck roast turns holiday comfort food into a smoker project. Smoke it at 250°F (121°C) for about 3 hours until it reaches 165°F (74°C) and the bark sets. Then wrap it in foil with a cup of beef broth.
Keep cooking until a probe slides in like warm butter, around 200-205°F (93-96°C). Total time is usually 5-6 hours. If you prefer the oven, our classic pot roast recipe is a solid backup.
11. Boneless Leg of Lamb
Lamb is a traditional holiday meat, and it loves garlic, rosemary, and a little smoke. Butterflied or tied, a 4-5 lb (1.8-2.3 kg) boneless leg smokes at 250°F (121°C) in about 2 hours 30 minutes to 3 hours 30 minutes.
My preferred pull temperature for medium-rare is 130-135°F (54-57°C). USDA’s minimum is 145°F (63°C) with a 3-minute rest. Rest it 20 minutes, and slice against the grain.
Seafood: Light and Fast
12. Smoked Salmon Side
A whole 2-3 lb (0.9-1.4 kg) salmon side is a lighter centerpiece that also works as an appetizer. Smoke at 225°F (107°C) with alder or apple wood for 1 hour 15 minutes to 2 hours.
Pull when it reaches 145°F (63°C), the USDA minimum for fish. The flesh should flake easily, with pearly white fat beads on top. Leftovers keep better than you think, and our guide on how to freeze smoked salmon covers the details.
13. Grilled Lobster Tails
Lobster tails are a good non-turkey fit for a seafood-loving family. Split 6-8 oz (170-225 g) tails down the middle of the shell and brush with garlic butter. Grill cut side up at 400°F (204°C) for 8-10 minutes.
The meat should turn opaque white and the shell bright red. USDA’s seafood guidance puts the minimum at 145°F (63°C). Hand out crackers at the table, and check our picks for the best lobster crackers if you do not own a set.
Vegetarian Thanksgiving Turkey Alternatives
14. Whole Smoked Cauliflower
A whole head looks dramatic on a platter and soaks up smoke beautifully. Trim a 2-2.5 lb (0.9-1.1 kg) head, rub it with oil, smoked paprika, and garlic, and smoke at 275°F (135°C) for 1 hour 30 minutes to 2 hours.
It is done when a knife slides in with no resistance and the outside is browned. Brush it with a miso or maple glaze in the last 15 minutes. Oven backup: 400°F (204°C) for 50-60 minutes.
15. Stuffed Acorn Squash
Halved squash makes its own serving bowl. Roast 1-1.5 lb (0.45-0.7 kg) halves at 375°F (190°C) for 35-45 minutes until the flesh softens. Fill them with wild rice, mushrooms, pecans, and dried cranberries, then bake 15 minutes more.
On a pellet grill, use the same temperature and add a chunk of pecan wood for light smoke. It is a hearty main and makes a good side for meat eaters too.
16. Smoked Mac and Cheese Bake
Mac and cheese gets very good with a little smoke, and many guests will treat it as a main. Assemble a pan with sharp cheddar, a creamy sauce, and breadcrumbs on top.
Smoke at 250°F (121°C) for 1 hour to 1 hour 15 minutes, until bubbly around the edges and golden on top. Pair it with the cauliflower, and you have a full vegetarian plate.
How to Plan a Menu Around Thanksgiving Turkey Alternatives
Start with headcount, then pick one main. Use this table to estimate how much to buy and when to start.
| Main | Plan per person | Cooker temp | Pull temp |
| Spiral ham (bone-in) | ½ lb (0.23 kg) | 250°F (121°C) | 140°F (60°C) |
| Prime rib (bone-in) | ¾-1 lb (0.34-0.45 kg) | 225°F (107°C) | 120-125°F (49-52°C) |
| Beef tenderloin | ⅓-½ lb (0.15-0.23 kg) | 225°F (107°C) | 125°F (52°C) |
| Pork loin (boneless) | ⅓-½ lb (0.15-0.23 kg) | 250°F (121°C) | 145°F (63°C) |
| Cornish hen | 1 bird | 325°F (163°C) | 165°F (74°C) |
| Whole duck | 1 lb (0.45 kg) | 275°F (135°C) | 165°F (74°C) |
| Salmon side | ⅓ lb (0.15 kg) | 225°F (107°C) | 145°F (63°C) |
If one cooker is doing everything, work backward from serving time. Large roasts can rest 30-60 minutes wrapped in foil and towels in a cooler. Keep hot food at 140°F (60°C) or above while it waits.
Choose sides that do not compete for the same oven. Cold salads, make-ahead casseroles, and stovetop dishes keep things simple. For dessert, a smoked pecan pie can use the same pellet grill once the main is resting.
Make-Ahead Tips
Most of the work can happen before Thursday.
- Dry brine and rub roasts, hens, and pork loin 12-24 hours ahead. Keep them uncovered in the fridge for crisper skin.
- Mix glazes and sauces two days out. Store them in jars.
- Thaw frozen roasts in the refrigerator, not on the counter. Big cuts need days.
- Assemble casseroles the day before, then bake or smoke them while the main rests.
- Slice and store leftovers fast. USDA says to refrigerate leftovers within two hours, eat them within 3-4 days, and reheat to 165°F (74°C).
FAQ
What can I cook instead of turkey for Thanksgiving?
Smoked ham, prime rib, spatchcock chicken, Cornish game hens, duck, and beef tenderloin all work well. Ham feeds a crowd with the least effort, while hens suit small tables. For vegetarians, whole smoked cauliflower or stuffed squash gives the table a real centerpiece.
How much meat do I need per person?
Plan about ½ lb (0.23 kg) per guest for boneless cuts or bone-in ham, and ¾-1 lb (0.34-0.45 kg) for bone-in roasts like prime rib. Buy a little extra if you want leftovers. Go lighter if you are serving many sides.
Can you smoke a ham instead of turkey?
Yes. Buy a fully cooked spiral ham, smoke it at 250°F (121°C) until it reaches 140°F (60°C), and glaze it in the last 30 minutes. An 8-10 lb (3.6-4.5 kg) ham takes about 2 hours 30 minutes to 3 hours 30 minutes and needs very little attention.
Is prime rib good for Thanksgiving?
Yes, if your budget allows. It cooks hands-off at 225°F (107°C), rests while you finish the sides, and carves into thick slices. USDA’s safe minimum is 145°F (63°C) with a 3-minute rest, so cook to that for anyone who needs it.
How long do Thanksgiving leftovers last?
Refrigerate leftovers within 2 hours of cooking and eat them within 3-4 days. Reheat to 165°F (74°C). Freeze extra portions in airtight bags if you will not finish them in time. Slicing meat before storing helps it cool faster.
What is a good vegetarian main for Thanksgiving?
Whole smoked cauliflower, stuffed acorn squash, and smoked mac and cheese all hold up on a holiday table. Cook them beside the meat to save time. Season boldly with smoked paprika, sage, and garlic, since vegetables need more punch than roasted meat.
Conclusion
Thanksgiving turkey alternatives are about cooking something you and your guests actually want to eat. Pick the main that matches your crowd and your cooker: ham for easy feeding, prime rib for a splurge, hens for a small table, or cauliflower for a meat-free plate.
Trust your thermometer, rest the meat, and keep the sides simple. Do that, and your non-turkey Thanksgiving will feel plenty traditional.
Laura Smith
I'm Laura, I like all the kind of delicious grilled foods which makes me hungry all the time I see them. That's why I built this blog to share with you all of my Grilling experiences, recipes, and all the tips about foods that I've learned from food experts.