The 2025 Offcuts Thanksgiving: What’s On Our Table (And Why)

Thanksgiving is the Super Bowl of home cooking. It is the one day a year where everyone suddenly cares about internal temperatures, resting times, and the Maillard reaction. 

But as we all know. It is also stressful. The oven scheduling alone requires a spreadsheet (we literally used one) and the there's a whole number of timings that you're trying to hit at once.

This year, we're trying to keep it simple.

Our bird is a bit large this year (30+ LB), so we're going to be smoking it outside on a kettle grill. To match the smoked turkey, mashed potatoes have been cut in favor of mac and cheese. Standard dressing has been swapped for a cornbread jalapeno-cheddar dressing. Clearly, we're leaning in hard on the smoked theme. 

Here is the menu we are cooking at Offcuts Kitchen HQ this year, why we chose it, and the specific recipes we are trusting with the big day.

After, we'll update with how it went and thoughts on the recipes!

The Main Event: Smoked Turkey

Recipe: Easy Smoked Turkey by The Kettle Guy

Our biggest bottleneck on Thanksgiving is oven real estate. By moving the bird outside, we free up the kitchen for the sides that require the oven.

We chose this recipe because it keeps things simple. We are treating the bird with a 24-hour dry brine (salt and herbs) to ensure the meat stays juicy, then smoking it low and slow. The smoke flavor adds a complexity you just can't get from a standard roast. It pairs beautifully with the rich, savory sides we have planned.

Note: Don't trust the pop-up timer. Use an instant-read thermometer and pull that bird when the breast hits 160°F. Carryover cooking will take it the rest of the way.

The Sides: Balancing Richness and Texture

Let’s be real. The turkey is just the vehicle for the sides. This year, were going with the bbq/smoked meat theme.

1. Stovetop Mac and Cheese

Recipe: Stovetop Mac and Cheese by NYT Cooking

We are skipping the mashed potatoes this year. Why? Because a baked mac takes up oven space and can be a little tired. We've made this stovetop version, and it is incredibly creamy, comes together in 20 minutes, and stays loose and gooey even after sitting for a bit. It is the ultimate comfort food insurance policy.

2. Cornbread Jalapeño Bacon Stuffing

Recipe: Cornbread Dressing by Chili Pepper Madness

Long story short, we ended up with a few gallon freezer bags full of cornbread, and based on this recipe, we are very glad we did. This recipe combines the sweetness of cornbread with the heat of fresh jalapeños and the smoky saltiness of bacon. 

The Offcuts Twist: When sautéing the onions, celery, and peppers for the base, we are swapping the butter for beef tallow or rendered bacon fat. Vegetables love animal fat. It gives the stuffing a savory depth that butter alone just can't achieve.

3. Crunchy Brussels Sprouts and Apple Slaw

Recipe: Crunchy Brussels Sprouts and Apple Slaw by NYT Cooking

With this type of meal, acid tends to be the MVP of the meal. When you have a plate full of cheese, gravy, and cornbread, you need acid to cut through the fat. This raw slaw uses a vinaigrette spiked with fish sauce and lime juice. It sounds aggressive, but it brings a bright, umami-packed crunch that resets your palate between bites of the heavy stuff.

4. Tallow-Roasted Carrots with Honey

The Method: Roast whole carrots in Beef Tallow at 425°F until blistered. Finish with honey and thyme.

We are testing some upcoming tallow products in the kitchen. Roasting vegetables is the perfect use case. Tallow has a high smoke point. This allows us to roast these carrots hot and fast. The result is a "glassy" caramelized exterior that stays crispy. Oil can sometimes get soggy. The beefy richness of the tallow combined with the floral sweetness of honey is a match made in heaven.

The Sauce: Where the Magic Happens

Demi-Fortified Pan Gravy

The Strategy: A classic roux-based gravy, fortified with Chicken Demi-Glace.

Gravy is often an afterthought. It gets frantically whisked together while the turkey rests. We treat it as the tie that binds the whole plate together.

We will use whatever drippings we get from the smoker, but we aren't relying on them. By adding two tablespoons of our Chicken Demi-Glace to the stock, we guarantee a sauce that has deep color, intense roasted flavor, and that sticky, lip-smacking texture you usually only get in restaurants. It is our insurance policy against bland gravy.

Spiced Orange & Balsamic Cranberry Sauce

The Strategy: Fresh cranberries, orange zest, ginger, and a splash of aged balsamic vinegar.

Since our turkey is smoked, we wanted a cranberry sauce with depth. The balsamic vinegar adds a savory undertone that bridges the gap between the tart berries and the smoky meat. 

The Sweet Finish

Apple Bourbon Bundt Cake

Recipe: Apple Bourbon Bundt Cake by NYT Cooking

Apples and Vermont may be a bit cliche of a combo, but they are classics for a reason. Given our Thanksgiving's location, an apple bundt cake is delicious, reliable, and feeds a crowd. The bourbon in the glaze plays nicely with the smoke theme of the dinner, and the apples keep it moist for days. 

Our Pre-Game Strategy

Dinner won't be ready until 4 PM, so we need snacks. Besides cheese, meat and crackers, we wanted to make something warm to serve.

Mushroom & Demi Tartlets
We are grabbing some frozen puff pastry shells and filling them with mushrooms sautéed with shallots, thyme, and a splash of Beef Demi-Glace. They are an easy umami bomb that go perfectly with any beverage. 

Our Pre-Game Strategy

And if you want to know the verdict? Check back in a few weeks. We will be posting a little "Post-Mortem" on this menu. We will detail what went right, what went wrong, and exactly what we would change before Christmas rolls around.

Happy Cooking.