We put out a call for your favorite Thanksgiving recipes on social media, and you didn’t disappoint. Give these options a try this year—we know they’ll be a hit with your family and friends.
Thanksgiving brings family and friends together, and food plays a big part in the celebration. Last year, we gathered a few wild game recipes from onX staff, partners, and ambassadors. This time around, we took to social media to solicit a few of your favorites. Whether one of the recipes below works into your plans or you’re relying on a closely-held secret recipe of your own, all of us here at onX wish you a safe and happy Thanksgiving.
From Mark Deckard: Duck Bites
Every Thanksgiving get-together needs a crowd-pleasing appetizer like Mark’s duck bites. This one is easy to prepare ahead of time, and cooking couldn’t be more simple. Also, bacon just makes everything better.
How It’s Done
- Cut a few duck breasts into bite-sized pieces.
- Marinate overnight in Thousand Island dressing and orange juice.
- Wrap the meat and a pepperoncini pepper in a slice of bacon, secure with a toothpick, and coat with brown sugar.
- Grill to medium rare.
From Steve McCarthy: Turkey on the Weber
Let’s be honest—we’ve all been to Thanksgiving dinners where the turkey was as dry as boot leather. Basting a bird in the oven only does so much, and the difference between done and overcooked is measured in minutes. We like Steve’s method for its simplicity and for the fact that as long as you’re using a grill, you might as well be drinking beer next to it.
How It’s Done
- Use a chimney to light 60 briquettes (not the easy-light type).
- When fully lit, place 30 on each side of the grill with an aluminum drip pan in the middle.
- Rub the turkey with olive oil, salt and pepper, and place in the center of the grill.
- Cook for 11 minutes per pound if unstuffed or 13 minutes per pound if stuffed.
- Add nine briquettes to each side of the grill every hour while cooking.
From Matt Wise: Blackberry Backstrap
As long as it isn’t overcooked, it’s hard to go wrong with a piece of meat like backstrap. Usually, salt, pepper, and 130° is all you need, but Matt’s method sounds like one to try this year. While he recommends blackberries, this is a good opportunity to use any of the berries you picked and froze over the summer.
How It’s Done
- Season a 10” chunk of backstrap with Lawry’s seasoned salt, onion powder, garlic powder, paprika, ancho chile powder, and black pepper.
- Sear the meat in 1 tbsp each of oil, bacon drippings, and butter.
- Transfer to a baking dish and place in a 400° oven.
- In the meantime, add 3 tbsp of balsamic vinegar, 3 tbsp of blackberry jam, and 1/8 cup of beef broth to a saucepan over medium heat. Reduce by half.