3-Meat Carnivore Thanksgiving Feast for Meat Lovers
Kicking Off the 3-Meat Thanksgiving Extravaganza
So, basically, one year my oven decided to tap out right in the middle of Thanksgiving. Total chaos. There I was, surrounded by three different meats, smoke alarm yelling its head off, my cousin Gary snacking on raw bacon (don’t ask), and I realised… this was my absolute favorite kind of Thanksgiving. Over the years, this 3-meat carnivore feast has become sort of a legend in my family. Let’s be real, nobody here comes for the Brussels sprouts. And if you love a table that’s groaning under the weight of roast meat, juicy sausages, and smoky bacon, you are officially my people.
Why I Keep Making This (and Why You Might Too)
I make this when I’m feeling a bit extra (or maybe a bit overambitious—I never seem to learn). My family goes absolutely nuts for this because, well, it’s basically every good thing that ever happened to a pig, a cow, and a bird all on one platter. No one is eyeing the sides (I mean, don’t skip the mashed potatoes, but also, nobody’s fighting over it). And, honestly, whenever I’m not sure what main to do for a group, this somehow wins. Rushing the prep? I’ve done it too and survived.
What You’ll Need (or What I Use, Most Days)
- 1 big ol’ turkey (10-12lb works for my crowd, but once I used just turkey legs and everyone was fine, so… up to you)
- 1 slab of slab bacon (I usually grab about 500g; streaky, thick-cut if I can find it; my Nan swore by ‘Old Smokey’ brand, but Aldi’s, honestly, is fine)
- 8 sausages (beef or pork—on a Tuesday, I’ve swapped in bratwursts, and chicken sausages work too, just less drama)
- 3 tbsp butter (salted or not; don’t stress… and I won’t tell if you add more)
- Plenty of salt and cracked pepper
- 1 lemon (sometimes I forget this, and it’s still great)
- Handful of fresh thyme (I once used dried ranch seasoning—actually not bad)
- 4-5 garlic cloves, smashed (have gone down to 2, up to 10, depending on how social I’m feeling)
- Olive oil
- Optional: smoked paprika, rosemary, or whatever’s hanging around looking forlorn in the crisper
Here’s How I Usually Pull it Together (and Sometimes Don’t)
- First, heat your oven to 210°C (about 410°F, or just crank it up if your dial is dodgy like mine).
- Slather your turkey, inside and out, with butter, salt, pepper, and a bit of lemon juice. Stuff the cavity with lemon halves, garlic, and bunches of thyme. I usually wind up with my hands completely gross here, and (confession) I taste a little butter at this point. It’s a problem.
- Wrap some of the bacon over the turkey breast—like a weird meaty blanket. Not looking perfect? Doesn’t matter—just tuck and fold. If you’re feeling fancy, you can weave it. I tried this once. Never again.
- Throw the sausages in the roasting pan alongside the bird. Drizzle with olive oil and sprinkle with smoked paprika if you want something extra.
- Roast for around 45 mins per kilo; baste every so often (I once skipped basting, and things got… dry. Don’t skip it). If your sausages start looking too toasty, grab them out early and keep warm.
- Towards the end, I finish under the broiler for a couple minutes just to crisp up any bacon that’s looking floppy. Stand by—bacon burns fast.
- Let your glorious beast rest for at least 30 mins. I always want to skip this, but every time I do, I regret it. Just go pour a drink or referee the kids.
Stuff I Wish Someone Told Me (Notes from the Trenches)
- If your oven is acting up, don’t panic—it can work in a BBQ with the lid down (my neighbor’s idea, bless her. Worked a treat!)
- I think this actually tastes even better the next day. Something about the flavors melding, or maybe I’m just hungry, not sure.
- Don’t use super lean bacon. It went…well, not bad, but just a bit sad. You want the fat here!
Other Things I’ve Tried (Some Good, Some Weird)
- Duck breast instead of turkey? Surprisingly awesome. Just cuts down roasting time a lot.
- Lamb sausages once—family was split. I liked it, but apparently “not Thanksgiving-y enough.”
- Ham instead of bacon—too salty for me. Kids dug it, so maybe it’s just me.
- Actually tried stuffing the turkey with sausages—messy, and not worth it. Wouldn’t try again.
Do You Need Fancy Kit? (Not Always, Promise)
- Roasting pan is handy, but—confession—I once used a disposable aluminum tray and it was fine. More washing up avoided!
- Sharp carving knife. But, a basic chef’s knife will do in a pinch. (I ruined a bread knife on the turkey bones once, do not recommend.)
- Basting brush: nice-to-have, not essential. Spoon works, just go slow so you don’t flood the oven floor.
How to Store the Leftovers (If You Get Any)
Tightly wrapped, leftovers hang in the fridge for 2-3 days. But honestly, in my house, anything with bacon vanishes before I can even find a container. Reheat gently, though—slices dry out fast. Turkey sandwiches with a bit of leftover gravy are, not to be dramatic, life-changing.
How We Serve It (And Argued Over It)
I pile everything onto a massive platter—turkey surrounded by sausages and bacon, everything dripping in its own juices. My family tradition is to argue about who gets the crunchy bacon. (My uncle swears the drippings make the best bread dipper—he’s not wrong.) Try it with a good farmhouse sourdough, or whatever you can snag from the bakery. Go wild with some homemade gravy if you’re in the mood; I’ve got a gravy recipe here that I lean on.
Tough Lessons Learned (or Pro Tips, Kind Of)
- Rushing the basting? I did once. Ended up with turkey jerky. Now I’m a timer slave (for this only, mind you).
- Actually, I find it works better if you rest the meats covered, then finish carving just before plating, not before—cuts way juicier that way.
- Using a cheap roasting pan? Line it with foil. Or else it’ll never clean up right. Learnt the hard way…
FAQ From Real Life (and a Bit of Honest Waffle)
- Can I cook it all on a grill?
- Yes, and I did during the Great Oven Debacle of 2016. Just keep lid down, and check temp more often. Turkey dries fast outdoors if you’re not careful.
- What’s the best cut of turkey?
- Whole bird is showy, but legs or just crown is less stress. Depends if you want drama or zen.
- Can I use pre-cooked sausage?
- Sure thing—but add them only for the last 30 mins so they don’t go leathery. Learnt that one the hard way after scraping too-crispy cumberland off a pan.
- How much should I make?
- Rule of thumb: a kilo of total meat per hungry person, but if your brother-in-law is coming, double it. (He knows who he is.)
- Any sauce suggestions?
- Besides gravy, try cranberry sauce (I pinch this one sometimes) or even a dollop of Dijon. Or, if you’re feeling posh, a bit of salsa verde. Actually—no, stick to gravy. Thanksgiving, right?
If you’re still hungry (and who isn’t?), I snagged some inspiration from MeatEater’s wild game recipes—worth a look for next-level carnivore magic. Anyhow, send photos if you try this—especially if you manage to keep your smoke alarm quiet. Happy feasting, mate!
Ingredients
- 1 (10 lb) whole turkey, thawed
- 1 (4 lb) bone-in prime rib roast
- 1 (3 lb) smoked ham
- 4 tablespoons olive oil
- 3 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
Instructions
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1Preheat the oven to 350°F (175°C). Pat the turkey, prime rib, and ham dry with paper towels.
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2Rub the turkey with 2 tablespoons olive oil, 1.5 tablespoons kosher salt, 1 tablespoon pepper, and garlic powder. Place in a roasting pan.
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3Season the prime rib all over with 1 tablespoon olive oil, 1 tablespoon salt, 1 tablespoon pepper, and chopped rosemary. Set in a separate pan.
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4Coat the ham with remaining olive oil, brown sugar, and a sprinkle of salt and pepper. Place in a baking dish.
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5Roast the turkey for about 2.5 hours (or until the internal temperature reaches 165°F/74°C), the prime rib for 1.5 hours (to medium rare), and the ham for 1.5 hours, basting occasionally.
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6Let all meats rest at least 15 minutes before slicing. Arrange on a platter and serve your carnivore feast hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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