Hosting Thanksgiving or Friendsgiving? Start with the centerpiece and build from there. From turkey and ham to sides and next-day sandwiches, GRILLHOUSE has your table covered.
Step 1 — Find your Thanksgiving centerpiece Step 1 — Choose your centerpiece
Choose a whole turkey if you want the classic centerpiece and a mix of white and dark meat. A turkey breast suits a smaller table that prefers white meat. A fully cooked ham is a good fit when you want a centerpiece with less raw-meat preparation.
Serving both? Plan them together so you don’t accidentally buy two full dinners.
Mary’s Organic Fresh Whole Turkey.
For hosts who want an organic whole turkey to season their own way, Mary’s is our pick at Grill House. An organic whole turkey with a simple ingredient list, ready to season your way.
Keep in mind:
Allow time for seasoning, roasting, and carving.
Available size ranges:
10–12 lb · 12–14 lb · 14–16 lb · 16–20 lb · 20–24 lb. with options for different guest counts and leftover plans.
Butterball Fresh Whole Turkey.
For hosts who want a traditional whole turkey with the brining already handled. A classic whole turkey, pre-brined and ready for your favorite finishing touches.
Keep in mind:
Already contains salt and seasoning, so season accordingly.
Diestel Cook-in-Bag Holiday Breast Roast.
For a smaller gathering that prefers white meat, Diestel’s boneless breast roast keeps preparation straightforward. A boneless, seasoned turkey breast made for smaller gatherings and easier prep.
Keep in mind:
Requires cooking and offers white meat only.
Honey Baked Ham — Bone-In Half.
For the guests who always reach for ham, HoneyBaked’s bone-in half is a convenient holiday option. Fully cooked and spiral-cut for easy serving and less holiday prep.
Keep in mind:
Serving turkey too? Split your portions between both.
Step 2 — Compare your options
Four options. Different needs. Here’s how they compare.
Product
Product
Product
Product
Organic. Whole bird. Season it your way.
Turkey
Fresh for near-term cooking. Frozen for planning ahead.
Turkey
Look for certified organic labeling.
Turkey
Check the ingredients before adding salt or brine.
Ham
Bone-in for presentation. Boneless for easy slicing.
Ham
Spiral for convenience. Unsliced for thicker cuts.
A great Thanksgiving starts with a great bird. We source turkeys with the same standards we bring to everything behind our counter: quality you can see, flavor you can taste, and sourcing you can trust. Carefully selected, properly handled, and ready to earn the center of the table.
Step 3 — Buy enough for your table
Start with your guest count, then decide whether you want enough for dinner or extra for the holiday weekend.
1.5 lb
per person
Dinner + leftovers
1 lb
per person
Dinner only
| Guests | Dinner only | Dinner with leftovers |
|---|---|---|
| 6 Guests | 6 lb | 9 lb |
| 8 Guests | 8 lb | 12 lb |
| 10 Guests | 10 lb | 15 lb |
| 12 Guests | 12 lb | 18 lb |
| 16 Guests | 16 lb | 24 lb |
Use the ham's specific serving guidance: a bone-in ham and a boneless ham do not provide the same amount of meat at the same weight.
If you're serving turkey and ham, don't apply a full main-course allowance to each. Tell us your guest count, which protein your guests prefer, and whether you want leftovers so we can help you choose quantities.
Step 4 — Know when and where to buy
The best time to reserve your turkey and the best time to bring it home are different.
If you want a particular product or size, check seasonal ordering details early. Then schedule your purchase or pickup around whether the turkey is fresh or frozen—and when you'll cook it.
Guarantee your preferred size and weight range. High-demand heritage birds, organic options, always sell out first.
Fresh turkeys are highly perishable and should only be picked up 1-2 days before cooking. Frozen birds offer more storage flexibility if you have the freezer room.
Never cook a partially frozen bird. Plan for exactly 24 hours of refrigerator thawing for every 4-5 pounds of turkey weight.
Step 5 — Plan your Thanksgiving or Friendsgiving
Choose your centerpiece first, then build the menu around what your kitchen can handle. Decide what you'll cook, buy, or ask guests to bring.
Confirm guests, dietary needs, budget, centerpiece, and potluck assignments.
Finalize the menu and shopping list. Check refrigerator space, serving dishes, thermometer, and oven capacity.
Pick up the fresh turkey, prepare make-ahead dishes, set the table, and confirm what guests are bringing.
Work backward from serving time and allow time for cooking, resting, carving, and reheating.
Step 6 — Recipes and inspiration
Start with one centerpiece, then add a creamy side, something roasted, and something fresh or tart.
Butter, garlic, rosemary, and thyme bring familiar flavor to a golden roast turkey.
Maple and Dijon create a sweet, savory glaze for ham, mashed potatoes, and dinner rolls.
Creamy potatoes with garlic and butter, ready for gravy.
A colorful side with a little sweet heat.
A bright, fresh side to balance a rich holiday meal.
Cheeses, cured meats, crackers, and something sweet for guests to enjoy before dinner.
Step 7 — Give leftovers a plan
A crispy turkey torta. Ham sliders with a little sweet heat. A grilled cheese with black truffle cheddar. Save a few slices from dinner—tomorrow has plans.
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Ingredients
Directions
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Ingredients
Directions
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Ingredients
Directions
It depends on your table. Choose a whole turkey if you want the classic centerpiece and a mix of white and dark meat. A fully cooked ham is a good fit when you want a centerpiece with less raw-meat preparation. Serving both? Plan them together so you don’t accidentally buy two full dinners.
A turkey breast suits a smaller table that prefers white meat. A boneless, seasoned breast roast like the Diestel Cook-in-Bag Holiday Breast Roast is made for smaller gatherings and easier prep. Prefer a whole bird? Start with the smallest size range, 10–12 lb.
Reserve early—mid-October is recommended—to guarantee your preferred size and weight range. Fresh turkeys are highly perishable and should only be picked up 1-2 days before cooking.
Plan 1 lb per person for dinner only, or 1.5 lb per person if you want leftovers. For 8 guests, that’s 8 lb for dinner only or 12 lb for dinner with leftovers.
Yes. If you're serving turkey and ham, don't apply a full main-course allowance to each. Tell us your guest count, which protein your guests prefer, and whether you want leftovers so we can help you choose quantities.
Choose your centerpiece first, then decide what you'll cook, buy, or ask guests to bring. Two to three weeks before, confirm guests, dietary needs, budget, centerpiece, and potluck assignments. One to two days before, confirm what guests are bringing.
