5 Main Course Alternatives to Turkey for Thanksgiving
Bell and Evans’ Executive Chef, Fred Sechrest
Everyone is so excited about their Thanksgiving Turkey, but your family just isn’t a fan. We have 5 delicious alternatives for the main Thanksgiving entrée for those who lean toward the non-traditional.
Small Families
Small gatherings and intimate get-togethers may not warrant a 25 pound turkey, especially if you are staying at home with your family. There are so many options with less waste. A whole chicken makes the perfect turkey substitute. To make it extra special, try this recipe for Parmesan Crusted Garlic Butter Chicken with Cauliflower!
This recipe is keto-friendly too, so staying on a low carb or keto diet. Check out the Recipe Video on our website to see just how easy this is to make.
Thanksgiving for Two!
Thanksgiving can be a small, intimate celebration for couples when the featured entrée is Fig & Rosemary Sticky Glazed Cornish Hens. Sweet and savory, these Cornish Hens are perfect for a festive dinner for two. They make serving a breeze, too, because you each get your own special little chicken!
White Meat Only Please
If you love white meat and the dark meat always goes to waste on Thanksgiving, this recipe is all about the delicate, tender, flavorful white meat of the Chicken Breast. Cranberry Sage Stuffed Chicken Breasts are anything but ordinary and are brimming with cranberry, stuffing and all the fixings!
Going out on a Limb
If you are a dark meat lover but turkey isn’t on the table this year, consider trying duck! Duck is classified as poultry but offers darker, more red meat, even in the breast. It is full of amazing flavor and contrary to popular belief, super easy to prepare. Watch our Seared Duck Breast with Pomegranate Reduction video and prepare a premium Thanksgiving dinner worthy of becoming a new tradition. Full Recipe is below.
Brining a Chicken
Have a large family, but none of them are fans of turkey? Double this Whole Roasted Chicken recipe for a larger gathering. The secret to this fan favorite recipe, is incorporating aromatics inside the bird and creamy butter under the skin. The recipe also includes a brine, specifically for chicken.
Whole Roasted Chicken
You and your family will swoon over our Whole Roasted Bell & Evans Chicken with Lemon & Thyme. The secret is incorporating aromatics inside the bird and creamy butter under the skin. While you’re at it, make two! One for dinner tonight and more for tomorrow’s lunch…
Ingredients
- 1 4-5 pound Bell & Evans Whole Chicken, giblets removed
- 4 T Unsalted butter, softened
- 4 T Extra-virgin olive oil
- Salt & pepper, to taste
- 1 Lemon, cut in half, plus an additional lemon for serving
- 1 Bunch fresh thyme, plus 1T chopped & reserved for serving
Optional Brine
- ½ Cup granulated sugar
- ½ Cup kosher salt
- 3 Qt. Cold water
Preparation
Brine
- Combine sugar, salt and cold water. Mix ingredients to dissolve.
- Add Chicken to brine. Cover and refrigerate 6-8 hours.
Roasting
- Preheat oven to 425°F
- Pat dry chicken very well with paper towels.
- Gently rub softened butter under the skin.
- Rub exterior of chicken with olive oil and season with salt and pepper.
- Stuff the cavity of the chicken with the bunch of thyme and lemon halves.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Place wire rack in a roasting pan and position the whole chicken on top of the rack. Roast, uncovered, for approximately 1 hour until skin in golden brown and chicken is thoroughly cooked to an internal temperature of 170°F as measured by a meat thermometer. Save pan juices.
- Allow to rest for 15 minutes before carving.
To Serve
- Top chicken with chopped thyme & freshly squeezed lemon juice.
- Once carved, drizzle pan juices over chicken.
- For a special presentation, serve with a grilled lemon half and sprigs of fresh thyme.
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