2025 Thanksgiving Recipes
Thanksgiving on a Traeger hits different — and if you stopped by Traeger Demo Day, you know exactly what we mean. The aroma, the smoke, the flavor… it all came together in a lineup of dishes that were nothing short of holiday perfection. We rounded up the recipes Darren cooked so you can bring that same Traeger-fired goodness to your Thanksgiving spread this year. Smoked & Brined Turkey Breast 4 each Turkey Breast Loins – Natural 1 qt Apple Juice or Cider 5 tbsp. Treager Rub Fin and Feather Rub Set Traeger to 225 degrees In a one-gallon zip lock bag, add 1 qt apple juice and three tablespoons of Traeger Rub. Place in the refrigerator for at least 24 hrs. Leave in bag until time to place on grill. Once ready to grill, remove and sprinkle with remaining rub and place on the grill. With the remaining Turkey Breast, coat the meat with Fin and Feather liberally and place on the grill until the Turkey reaches 165 degrees. Let rest and cut into slices. Cornbread and Cranberry Stuffing 2 packages Fresh Cornbread cut into cubes and toasted in the oven 1 ea. 8-ounce package dried cranberries 1 tbsp Better than Bouillon Chicken base 16 oz Chicken Stock 1 pack “Bells All Natural Poultry Seasoning 1 tbsp Traeger Fin and Feather Rub Dice fresh cornbread from your local grocery store, spray with cooking oil and bake at 350 in the oven until lightly brown, about 15 mins. Let cool, then in a stock pot add Bouillon, Stock, Bell’s Seasonings, and Traeger Fin and Feather rub. Bring to a boil and let cool. Add the cornbread cubes to a casserole dish, top with all the cranberries, and the wet ingredients and mix. This can be refrigerated and heated as needed, just warm stock to moisten up. Maple Spiced Brussel Sprouts and Carrots 1 lb. Brussel sprouts, cleaned and halved 1 lb. Carrots, cleaned ½ cup Real Maple Syrup ¼ cup Brown Sugar 1 ½ tbsp Traeger Veggie Rub 1 tbsp Balsamic Vinager Olive Oil Heat Flat Rock or Flat Top grill to Medium/High Heat. In a saucepan, add maple syrup, Traeger Veggie Rub, brown sugar, and Balsamic Vinager; cook to incorporate ingredients. Cut brussels sprouts from top to stem in half, place on the oiled Traeger Flat Rock or Flat Top flat side down. Close the lid, and cook until tops are turning dark green, bottoms should be dark and almost charred. Add whole carrots and cook with Brussels. Once everything is charred, add your Spiced Maple Glaze to the veggies and toss until evenly coated. The more you cook them the more they become caramelized. ***Note*** This can be achieved in the oven on a cookie sheet with the oven turned to bake on 425 degrees. Apple and Rosemary Gravy 1 ea. Green Apple, peel and cubed 1 ea. Apple Sauce, 16oz. can 3 qt Chicken Stock, not broth 2 tbsp Chicken Bouillon or “Better than Chicken” Bouillon base. 2 tbsp Rosemary, minced 3 tbsp Traeger Rub 8 oz or 1 Stick of Butter 3 Tbsp Corn Starch Slurry (3 parts corn starch/1part water) Peel green apple and cubed into small cubes. Add to stock pot, add apple sauce, minced Rosemary and 1 quart of Chicken Stock. Cook on medium until apple is tender, then either use a hand blender or let cool and use a blender. Blend the sauce to incorporate everything until smooth. Return to pot, and add the remaining stock, chicken bouillon, rub, and butter. Bring to a boil, add the corn starch slowly and boil until thick. Remove from the heat and keep warm. ***Note*** if gravy gets too thick, just add a little chicken stock to loosen up
