Thanksgiving on the beach

Get recipes and planning tips for an incredible Mexican-inspired Thanksgiving meal alfresco

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Beach entertaining tips
Photo by Shelly Strazis

Thanksgiving countdown

Here’s how two cooks can pull off this big meal—with one cook working indoors, using a single oven, and one working outdoors at a single grill. If you don’t have ample fridge space, you may need to store some food at a neighbor’s.

1 week ahead

  • Make cranberry relish.
  • Make cinnamon ice cream.
4 days ahead

  • Shop.
  • Start thawing turkey in fridge, if frozen.
1 day ahead

  • Make pies.
  • Bake chocolate cakes.
  • Toast seeds and nuts for relish and salad.
  • Make pumpkin spread and slaw for tacos.
  • Brine turkey.
  • Make stuffing through step 2.
  • Grill sweet potatoes.
  • Bake cornbread.
  • Make salad dressing.
  • Roast broccolini.
4 hours before

  • Heat grill and start turkey (allow 31/2 hrs. for cooking, resting, and carving).
  • Spread topping on lime pies.
  • Top cakes with powdered sugar.
3 hours before

  • Start gravy.
2 hours before

  • Add almonds to cranberry relish.
  • Finish tacos: Toast chiles, warm pumpkin spread and tortillas, then set out compo-nents. (Or do this as guests arrive.)
1 hour before

  • Bake stuffing.
  • Assemble elements of salad; toss at serving time.
30 minutes before

  • Reheat sweet potatoes.
  • Finish gravy.
  • Reheat broccolini and cornbread.
  • Let turkey rest, then carve.
After dinner

  • Set out desserts.
  • Make canela tea.


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