Thanksgiving Mains: Turkey, Gravy & Classic Main Dish Ideas
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Thanksgiving tables start with a centerpiece, the dish that anchors the meal and ties all the colors together. For most families, that means a golden roast turkey surrounded by all the cozy sides. But there are many ways to build that same feeling. You might serve a glazed ham, a hearty vegetarian main, or even a comforting pot pie. This post gathers the foundations of your meal, the savory recipes and ideas that bring everything else together.
Recipe Index
Butter-Rubbed Thanksgiving Turkey with Aromatics
A classic Butterball turkey rubbed with butter, filled with onion, celery, and herbs, and roasted in a Reynolds bag for tender, flavorful results every time.
Classic Turkey Gravy from Drippings
Smooth, golden turkey gravy made from rich drippings and broth.
Alternative Thanksgiving Mains
Every table looks a little different. If turkey is not the best fit for your family, try one of these comforting alternatives.
Butter-Rubbed Thanksgiving Turkey with Aromatics
This butter-rubbed Thanksgiving turkey is the version my family has loved for decades. My mom has made it for more than twenty years, and I remember how perfectly golden and tender her turkeys always were. I finally made it myself for the first time in 2018, when my in-laws were visiting, and my husband’s family still talks about it as the juiciest and tastiest turkey they’ve ever had. Even all these years later, it’s the one that stands out as their favorite. Every time I get the chance to host Thanksgiving or Christmas, this is the bird I make.
A mix of onion, celery, and herbs tucked inside adds gentle flavor, while the butter under the skin keeps the meat moist and rich. Baking it in a Reynolds roasting bag helps it cook evenly and captures every drop of those perfect drippings for gravy. I normally use a frozen Butterball turkey, because I’ve always had great success with this version. But the recipe still works well with a fresh turkey too.
This recipe shares my exact method so you can make it the same way at home. If you want help deciding between fresh and frozen turkeys, figuring out how much to buy, or learning what to do with leftovers, see the full Thanksgiving Turkey Guide. That post covers all the planning details, while this recipe covers one simple, classic version that has stood the test of time in our family.
What You’ll Need for This Recipe
You only need a few pieces of basic equipment to make this turkey:
- A large roasting pan that can hold a 15-pound turkey
- Reynolds oven bags for tender, evenly cooked meat and easy cleanup
- A sharp carving knife or electric knife for clean, confident slicing
- A meat thermometer to check for perfect doneness
For more ideas on helpful tools, serving dishes, and kitchen supplies that make Thanksgiving day easier, see the Thanksgiving Shopping Guide →
Butter-Rubbed Thanksgiving Turkey with Aromatics
Ingredients
- 1 Butterball turkey, about 15 lbs (fully thawed in advance, see notes)
- ½ cup butter (softened)
- 1 large onion (quartered)
- 2 celery stalks (cut into 4 inch pieces)
- 1 package roasting herbs (parsley, thyme, rosemary, or a mix)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 tbsp flour (for dusting the inside of the oven bag)
Instructions
- Make sure the turkey is thawed completely. If using a frozen turkey, plan to thaw it in the refrigerator several days in advance. A 15-pound bird usually needs 3 to 4 days to thaw safely.
- Prepare the turkey. Remove the thawed turkey from its packaging and take out the giblets and neck. Pat dry with paper towels.
- Add aromatics. Place onion, celery, and herbs inside the cavity. Sprinkle lightly with salt and pepper.
- Butter under the skin. Gently loosen the skin over the breast and spread softened butter underneath with your hands. Rub any remaining butter over the outside.
- Prepare the roasting bag. Add 1 tablespoon flour to the Reynolds bag, then shake to coat the inside. Place the bag in a large roasting pan.
- Place the turkey in the bag. Set the turkey breast side up in the prepared bag. Seal with the provided tie, leaving room for air circulation. Cut a few small slits in the top to vent steam.
- Roast. Bake in a preheated oven at 350°F for about 2¾ to 3 hours, or until a meat thermometer reads 165°F in the thickest part of the breast and 175°F in the thigh.
- Rest. Remove from the oven and let rest in the sealed bag for 20–30 minutes before carving.
- Serve. Carefully open the bag and pour the drippings into a measuring cup to use for gravy. Carve and serve warm.
Notes
- Thawing tip: A frozen turkey takes longer to thaw than most people expect. Plan on about 24 hours of thawing time for every 4 pounds of turkey in the refrigerator. Never thaw at room temperature.
- Prep timeline: Thaw the turkey 3–4 days before roasting. Chop aromatics and soften butter the day before.
- Cooking timing: A 15-pound turkey typically cooks in about 3 hours at 350°F when using a roasting bag. Always check temperature for doneness.
- Flavor variation: Add an apple or a few garlic cloves to the cavity for a slightly sweeter or deeper flavor.
- Herbs: Many grocery stores sell small packages of fresh herbs labeled “roasting herbs,” usually a mix of parsley, thyme, and rosemary. One of these is perfect for this recipe. You can also choose your own favorite combination, or use herbs from your garden if you have them on hand.
- Gravy tip: Make sure to strain and save the drippings for making gravy.
For more on how to carve, serve, use leftovers, and much more, don’t forget to check out the full Thanksgiving Turkey Guide too!
Classic Turkey Gravy from Drippings
This smooth, buttery, classic turkey gravy is full of flavor from the drippings of your roasted turkey. The Reynolds bag makes it easy to capture every drop, and those drippings add all the depth you need for a gravy that tastes like it cooked all day.
Once your turkey is out of the oven, the gravy comes together quickly on the stove. A little butter and flour for a simple roux, the rich drippings, and a splash of broth are all it takes to create a silky, perfectly balanced gravy for the table.
Classic Turkey Gravy from Drippings
Ingredients
- 4 tbsp butter
- ⅔ cup flour
- 2 cups turkey drippings (strained)
- 1-2 cups turkey or chicken broth (adjust to reach your desired consistency)
- salt & pepper (to taste)
- splash of heavy cream (optional)
Instructions
- Strain the drippings. Once the turkey is done, pour the drippings from the Reynolds bag through a fine-mesh strainer into a heatproof measuring cup. Skim off any excess fat if needed.
- Make the roux. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 to 3 minutes until golden and fragrant.
- Add liquid. Slowly whisk in the strained drippings and 1 cup of broth, stirring constantly to prevent lumps. Bring to a gentle simmer.
- Adjust texture. Continue cooking for 5 to 10 minutes, whisking often, until the gravy thickens. Add more broth if you like a thinner consistency.
- Season. Taste and add salt and pepper as needed. For a touch of richness, stir in a splash of cream or garnish with fresh thyme.
- Serve warm. Pour into a gravy boat and serve alongside turkey, dressing, and mashed potatoes.
Notes
- Drippings: You will likely have about 2 cups of liquid after roasting your turkey in a Reynolds bag. If you have less, add more broth.
- Consistency: The gravy will continue to thicken slightly as it cools. Whisk in more broth to loosen it before serving if needed.
- Make just enough: This recipe makes about 4 cups of gravy — plenty for a 12–16 pound turkey dinner.
Alternative Thanksgiving Mains
Not every Thanksgiving table looks the same, and that’s part of the beauty of it. If turkey isn’t the right fit for your family, there are plenty of other cozy, traditional options that make a beautiful main dish.
Spiral-Cut Ham
Sweet and savory, and easy to reheat before dinner. Brush with maple or brown sugar glaze for a glossy finish.
Roasted Chicken
For smaller gatherings, a roasted chicken gives you the same golden, comforting feel without as much prep time.
Vegetarian Centerpieces
And if you’re cooking for vegetarians, try something hearty like a stuffed acorn squash, a mushroom Wellington, or a vegetable pot pie. Each one brings its own warmth and color to the table, and they all pair beautifully with your Thanksgiving sides.
Final Thoughts
Every Thanksgiving table starts with a main dish, but it’s the sides and small details that bring the whole meal to life. Whether you’re serving a butter-rubbed turkey with homemade gravy, a spiral-cut ham, or a beautiful vegetarian centerpiece, the real magic is in how it all comes together.
When you’re ready to plan your full menu, visit the Thanksgiving Planning Hub to find inspiration for every color on the table — Green, Golden, Orange, and Red side dishes that complete your Thanksgiving meal with balance, warmth, and beauty.
Have a joyful Thanksgiving! ✨
