Make your holiday unforgettable with these Thanksgiving Dinner Ideas—easy, crowd-pleasing recipes from juicy turkey to cozy sides and decadent desserts everyone will love!

Planning the perfect holiday feast can feel overwhelming—but these Thanksgiving Dinner Ideas make it easy (and delicious). Whether you’re hosting your first big family gathering or a cozy Friendsgiving, this list has everything you need to impress without the stress!

Thanksgiving Dinner Ideas

1) Citrus-Herb Spatchcock Turkey With Lean Pan Gravy

Why this works: Spatchcocking cuts roasting time, cooks the dark and white meat evenly, and gives you shatter-crisp skin without butter baths.

Olive oil, citrus zest, and a dry brine do the heavy lifting. The gravy is skimmed and brightened with lemon so it tastes clean, not heavy.

Ingredients (Serves 8–10)

Turkey & Dry Brine

• 1 whole turkey, 10–12 lb (4.5–5.5 kg), backbone removed (ask your butcher)
• 2 tbsp kosher salt (Diamond Crystal; use 1½ tbsp if using Morton)
• 2 tsp freshly ground black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• Finely grated zest of 1 large lemon + 1 large orange

Herb Oil Rub

• ¼ cup (60 ml) extra-virgin olive oil
• 2 tbsp chopped fresh rosemary (leaves only)
• 2 tbsp chopped fresh thyme
• 2 tbsp chopped fresh sage
• 4 garlic cloves, grated
• 1 tsp smoked paprika

Roasting Pan Set-Up

• 2 large yellow onions, thick rounds
• 2 carrots, cut into big chunks
• 2 celery stalks, cut into big chunks
• 1 head garlic, halved crosswise
• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 ml) water

Lean Pan Gravy

• 2 cups (480 ml) defatted pan juices (top up with broth if needed)
• 2 tbsp cornstarch + 2 tbsp cold water (slurry)
• 1 tsp Dijon mustard
• 1–2 tsp lemon juice (to taste)
• Salt and pepper to taste

Cook It Like A Pro, Serve It Like A Tradition

• Pat the turkey very dry. Snip out the backbone (or have it prepped), press the breastbone flat with your palms. Slide your fingers under the skin over the breasts and thighs to loosen pockets.
• Stir the dry brine: salt, pepper, garlic and onion powder, citrus zests. Rub it all over, including a little under the skin. Set the turkey on a rack over a sheet pan, uncovered, in the fridge for 24 hours (12 hours minimum). This dries the skin and seasons deep.
• Whisk the herb oil rub. Pull the turkey from the fridge 45 minutes before roasting. Rub herb oil everywhere, especially under the skin pockets you loosened.
• Heat the oven to 450°F (230°C). Scatter onions, carrots, celery, and halved garlic in a large roasting pan. Pour in broth + water. Set a rack over the veg; lay the turkey flat, skin up.
• Roast 30 minutes to set the skin, then reduce to 375°F (190°C) and continue 40–55 minutes, until the thickest breast hits 157–160°F (69–71°C) and thigh 170–175°F (77–80°C). Tent loosely with foil if the skin darkens too quickly.
• Transfer turkey to a carving board; rest 20–25 minutes.
• Gravy time: Strain pan juices into a fat separator; discard veg. Bring 2 cups defatted juices to a simmer; whisk in cornstarch slurry. Simmer 2–3 minutes until glossy. Whisk in Dijon and lemon juice. Season.
• Carve: slice breasts across the grain, separate thighs/drumsticks, and serve with crisp skin, bright gravy, and the kind of pride that photographs well.

2) Maple-Mustard Glazed Salmon With Pomegranate Gremolata (The Turkey Alternative)

Why this works: For a smaller crowd or a second main, salmon is luxurious but fast. A thin glaze caramelizes, not candies, and the gremolata (pomegranate, parsley, orange zest, pistachio) gives freshness and crunch.

Ingredients (Serves 6)

Salmon & Glaze

• 2 lb (900 g) center-cut salmon side, pin bones removed, skin on
• 1 tbsp olive oil (for the pan)
• 2 tbsp pure maple syrup
• 1 tbsp whole-grain mustard
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• ½ tsp smoked paprika
• ¼ tsp cayenne (optional, warm rather than fiery)
• ½ tsp kosher salt, ¼ tsp black pepper

Pomegranate Gremolata

• ½ cup pomegranate arils
• ¼ cup flat-leaf parsley, finely chopped
• 2 tbsp roasted pistachios, chopped
• Finely grated zest of 1 orange
• 1 tsp olive oil
• Tiny pinch salt

To Serve

• Lemon wedges

Glossy, Juicy, Crowd-Happy!

• Start by preheating your oven to 400°F (205°C). Line a baking sheet with parchment paper and brush it lightly with olive oil — this prevents the skin from sticking and gives it that crisp edge.
• Place the salmon skin-side down on the tray. Pat it dry with a paper towel; moisture is the enemy of caramelization. In a small bowl, whisk together the maple syrup, both mustards, vinegar, paprika, cayenne, salt, and pepper. You’ll smell the tang and sweetness instantly.
• Brush about two-thirds of the glaze over the top and sides of the salmon. Keep the rest aside for later. Slide the tray into the oven, middle rack. Let it roast for 10–12 minutes, brushing with the remaining glaze halfway through. The goal is salmon that flakes when nudged with a fork but glistens on top.
• Once out, let it rest for 2 minutes — enough time for the juices to settle. Meanwhile, stir together your gremolata: pomegranate arils, parsley, pistachios, orange zest, olive oil, and a tiny pinch of salt. It’s bright, crunchy, and cuts through the richness beautifully.
• Transfer your salmon to a platter, spoon the gremolata across the top, and serve with lemon wedges. It’s simple elegance — the kind of dish that makes everyone think you hired a private chef.

3) Wild Rice, Mushroom & Kale Stuffing With Pear And Pecans (Bake Or Stuff A Dish)

Why this works: Wild rice brings chew and nutty flavor, mushrooms deliver umami, and pears add subtle sweetness so you don’t rely on excess butter. It bakes up moist with crisp edges and a perfume that announces dinner from the driveway.

Ingredients (Serves 8–10; 9×13-inch dish)

Grains & Stock

• 1 cup (180 g) wild rice blend, rinsed
• 2¼ cups (530 ml) low-sodium vegetable or chicken stock

Vegetable Base

• 2 tbsp olive oil + 1 tbsp ghee (or butter)
• 1 large yellow onion, small dice
• 2 ribs celery, small dice
• 12 oz (340 g) cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 large firm pear (Bosc or Anjou), ½-inch dice
• 4 packed cups chopped Tuscan kale, ribs removed
• 1½ tsp kosher salt, ¾ tsp black pepper
• 1 tsp dried thyme or 2 tsp fresh
• ½ tsp dried sage or 1½ tsp fresh

Binders & Crunch

• ⅔ cup (160 ml) dry white wine (or extra stock)
• 2 large eggs, lightly beaten
• ½ cup (120 ml) milk of choice (I use 2% or unsweetened almond)
• ¾ cup (75 g) toasted pecans, chopped
• ¼ cup chopped parsley
• Zest of 1 lemon

The Perfect Forkful: Moist, Crisp, And Herby!

• Start by cooking your wild rice. Add it to a pot with the stock, bring it to a boil, then reduce to a simmer and cover. Cook for 40–45 minutes, until the grains are tender but still chewy. Drain any excess liquid and spread it out on a baking sheet to cool a bit — it shouldn’t be steaming when you mix it later.
• In a large skillet, heat the olive oil and ghee. Add your onions and celery and sauté until soft and translucent — about 6–7 minutes. Now, add the mushrooms. Let them release their water and keep going until the pan dries out and the edges brown. That’s flavor.
• Toss in the garlic, pear, thyme, sage, and half your salt and pepper. Cook for 2 minutes until everything smells like fall itself. Then, add your kale and let it wilt just enough to darken. Pour in the wine, scrape up the bits from the bottom, and simmer until it’s nearly evaporated.
• In a big bowl, combine your cooked rice, sautéed mixture, pecans, parsley, and lemon zest. Whisk the eggs and milk together separately, then pour them in while tossing everything gently with a spatula. You’ll know it’s right when everything glistens but doesn’t feel soggy.
• Spoon it all into a greased 9×13-inch baking dish. Bake uncovered at 375°F (190°C) for 30–35 minutes, until the top crisps and the edges pull slightly from the pan. Rest for 10 minutes before serving so every slice stays intact.

4) Sheet-Pan Brussels & Sweet Potatoes With Cranberry-Orange Vinaigrette

Why this works: You’re building a salad disguised as a side: roasted Brussels and sweet potatoes for caramelization, arugula for lift, and a vinaigrette that does the cranberry thing without a sugar dump.

Ingredients (Serves 6–8)

Roast

• 1½ lb (680 g) Brussels sprouts, trimmed, halved
• 1½ lb (680 g) sweet potatoes, ¾-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt, ½ tsp black pepper
• ½ tsp ground cinnamon (for the sweet potatoes)
• ¼ tsp crushed red pepper (optional)

Cranberry-Orange Vinaigrette

• ½ cup (60 g) fresh or thawed cranberries
• 2 tbsp orange juice + 1 tsp finely grated zest
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1–2 tsp pure maple syrup (taste and keep it restrained)
• 3 tbsp extra-virgin olive oil
• Pinch salt

To Finish

• 3 cups (90 g) baby arugula
• ¼ cup (30 g) toasted pepitas
• ¼ cup (30 g) crumbled goat cheese or feta (optional but lovely)

When Vegetables Taste Like Dessert (Without Being One!)

• Start by heating your oven to 425°F (220°C). Line two large sheet pans with parchment paper. Toss your Brussels sprouts in one bowl with 1 tbsp olive oil, half the salt, and pepper. Do the same in another bowl with your sweet potatoes, remaining oil, cinnamon, and a little more salt. This separate tossing keeps the flavors balanced when roasting.
• Spread them in a single layer (cut sides down for Brussels — trust me). Roast for 25 minutes, flipping once at the halfway mark. You’ll know they’re done when the Brussels are golden and the potatoes are tender but not mushy.
• Meanwhile, make your vinaigrette. Blitz cranberries, orange juice and zest, vinegar, Dijon, maple syrup, olive oil, and a pinch of salt in a blender until smooth. Taste and adjust — it should be tangy, slightly sweet, and bright.
• When the vegetables come out of the oven, toss them gently with the arugula and a drizzle of vinaigrette right on the tray. The residual heat slightly wilts the greens.
• Top with pepitas and cheese, then drizzle a final splash of vinaigrette before serving. It’s color, flavor, and nutrition — all in one swipe of a spoon.

5) Greek Yogurt Whipped Cauli-Potato Mash With Brown Butter Sage Drizzle

Why this works: You get the nostalgia of mashed potatoes with half the heaviness. Cauliflower brings silk; Greek yogurt adds body and tang. A tiny brown-butter sage drizzle perfumes the bowl without swimming it in fat.

Ingredients (Serves 8)

Mash

• 1½ lb (680 g) Yukon Gold potatoes, peeled, 1½-inch chunks
• 1 lb (450 g) cauliflower florets
• 4 garlic cloves, peeled, left whole
• ¾–1 cup (180–240 ml) warm low-sodium chicken or vegetable stock
• ½ cup (120 g) plain Greek yogurt (2% or whole)
• 2 tbsp olive oil
• 1 tsp kosher salt, ½ tsp white or black pepper

Brown Butter Sage Drizzle

• 2 tbsp unsalted butter or 2 tbsp ghee
• 8 fresh sage leaves
• 1 tsp lemon juice
• Pinch salt

Creamy, Light, And Just A Bit Fancy

• Bring a large pot of salted water to a boil. Add your potatoes, cauliflower, and garlic cloves. Simmer for 12–15 minutes, or until both are fork-tender. Drain thoroughly and return to the hot pot — this step lets the steam escape so your mash never goes watery.
• Add ¾ cup of warm stock, the Greek yogurt, olive oil, salt, and pepper. Mash with a potato masher or whip with an immersion blender until smooth and fluffy. If it looks a bit stiff, drizzle in more stock until it’s luxuriously creamy. Taste and adjust for salt.
• For the drizzle, melt your butter or ghee in a small skillet over medium heat. When it starts to foam and turn golden, toss in your sage leaves. Let them crisp and perfume the air for about 30 seconds. Remove from heat, stir in lemon juice, and finish with a pinch of flaky salt.
• Spoon your mash into a serving bowl, swirl the brown butter over the top, and scatter the crispy sage leaves. It’s rustic meets refined — a little moment of calm before the feast.

Make-Ahead & Serving Playbook (Because Thursday Moves Fast)

• Turkey: Dry-brine up to 48 hours ahead; rub with herb oil the morning of.
• Salmon: Mix glaze and gremolata a day ahead; roast at the last minute.
• Stuffing: Cook rice and veg base 1 day ahead; assemble and bake day-of.
• Sheet-Pan Side: Roast veg earlier, rewarm at 375°F (190°C) for 8–10 min; dress just before serving.
• Mash: Boil and mash 2 hours ahead; hold in a warm slow cooker on “low,” stir in a splash of hot stock before serving.

Set the table, light something that smells like orange peel and pine, and serve a feast that loves your guests and your body back. Save these Thanksgiving dinner ideas and let abundance taste clean, bright, and absolutely celebratory.