Happy Thanksgiving From Americana Grills!

Americana Grills is celebrating Thanksgiving with turkey, dressing, and all the fixings. When it comes to Thanksgiving, the turkey is the star of the show. Instead of the same roasted turkey this year, give your family and friends a grilled turkey. The turkey might be the showstopper, but don’t forget the sides.

The Americana -Walk-A-Bout Grill is perfect for stuffing, sweet potatoes, green beans, and all the holiday favorites! Grill with us this Thanksgiving.

Thanksgiving Menu:

Americana Grills has the perfect recipes for Thanksgiving Grilling!

Grilled Turkey:


1 (15 to 18 pound) whole turkey

2 onions, halved

2 to 3 lemons, sliced

1 bulb of garlic, top sliced off

1 large bunch of fresh herbs, including sage, thyme, rosemary

8 to 12 tablespoons unsalted butter, softened (enough to cover the entire bird)

kosher salt

freshly cracked black pepper

dried herbs, like sage, thyme and rosemary

2 cups chicken stock, plus more if needed during cook time.


The night before grilling your turkey, remove any giblets and the neck and pat the turkey dry with paper towels. Place the turkey in a large baking dish. Stick it in the fridge overnight, uncovered – away from anything that it could touch.

Remove the turkey from the fridge for one hour or so before grilling.

Preheat your grill to medium-high heat, about 450 degrees F. Prepare a stack of disposable foil roasting pans (about 2 or 3 pans) stacked together.

Place the turkey in a roasting pan, breast-side up. Fill the cavity with 1 halved onion, 1 lemon, the garlic bulb, and a bunch of fresh herbs. Tie the legs loosely together with kitchen twine. Tuck the wings under the turkey.

Rub the turkey all over with the softened butter. Sprinkle it with salt and pepper. I also like to add a sprinkling of dried herbs, like thyme, sage, and rosemary.

Pour 1 to 2 cups chicken stock in the bottom of the roasting pan. Add the other lemon wedges and onions.

Place the roasting pan on the grill. Close the grill. Ideally, you want the temperature to be about 425 to 450 degrees F.

Grill the turkey for 2.5 to 3 hours, checking the bird every 30 minutes or so. You want to be sure you don’t run out of propane and that the grill is holding its temperature. You can baste it with the juices in the bottom of the pan, but only keep the grill open for a minute or so at a time.

Halfway through cook time, rotate the roasting pan and add more stock to the bottom of the pan if needed.

After 2.5 hours, check the turkey – you want to cook it until reaches 180 degrees F.

Once the turkey is finished, let it rest for 30 to 60 minutes before slicing.

Grilled Stuffing:


2 tablespoons butter melted

1 loaf of Italian bread, sliced into 1-inch slices (1 standard loaf is about 1 pound of bread)

3 tablespoons olive oil

½ loaf sourdough bread, torn into pieces

1 stick butter, melted

2 cups chopped sweet onion

1 cup chopped celery

4 garlic cloves, minced

1 teaspoon salt

1 teaspoon freshly cracked black pepper

½ cup fresh chopped parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

2 cups chicken or turkey stock

2 large eggs


Preheat your grill to medium-high heat. You want the temperature around 400 to 425 degrees F. Spray or brush a 9×13 inch baking dish (or roasting pan) with the melted butter.

Brush both sides of the Italian bread slices with olive oil. Once the grill is hot, place the bread on the grates. Grill on both sides until charred and grill marks appear, about 1 to 2 minutes per side. Let the bread cool completely. Once cool, tear or chop the slices into pieces.

Preheat the oven to 350 degrees F. Toss together the sourdough pieces of bread and the grilled pieces of bread in the buttered baking dish.

Heat a large skillet over medium heat and add the butter. Once melted, stir in the onion, celery, garlic, salt, and pepper. Cook, stirring occasionally, until the veggies soften, about 5 to 6 minutes.

Pour the entire butter/onion/celery mixture over the bread pieces in the baking dish. Add the fresh herbs on top. Add in 1 cup of stock. Toss everything together.

In a small bowl, whisk together the eggs and remaining stock. Pour it over the bread and mix everything well to combine. I like to mix very well so there are no big spots of egg anywhere.

Place the stuffing in the oven and roast for 60 to 75 minutes. You want the internal temperature of the stuffing to be 160 degrees F when tested with a thermometer. If the edges start to burn too much, you can tent the stuffing with foil.

Grilled Sweet Potatoes:


2 pounds

sweet potatoes (about 3 large), scrubbed and dried

3 tablespoons

vegetable or olive oil, plus more for the grill grates

Kosher salt


Grill the sweet potatoes: Heat grill, direct heat (about 350°F). While the grill is heating, cut the sweet potatoes crosswise on a slight diagonal into 1/2-inch-thick slices. Place in a large bowl, drizzle with the oil, season with salt, and toss to combine.

Oil the grill grates. Place the sweet potato slices in a single layer on the grill. Cover and cook until grill marks appear, about 5 minutes. Flip the sweet potatoes, cover, and cook until the sweet potatoes are tender, about 5 minutes more. Meanwhile, make the dressing if using.

Make the dressing: Place the honey, oil, sambal, lime juice, and salt in a large bowl and whisk to combine. When the sweet potatoes are ready, transfer to the bowl with the dressing and toss to combine. Transfer to a serving platter, top with the cilantro, and serve.


Follow us on Facebook, Instagram, and Twitter! Americana Grills wants to see what you’re grilling this Thanksgiving!


Use the Classic Square Americana Walk-A-Bout Grill to grill up all your Thanksgiving favorites for the holiday. We are giving away a brand new Made In The USA Americana Walk-A-Bout Charcoal Grill!

Happy Grilling From Americana Grills!

Fellow grill lovers, as you enjoy Thanksgiving with friends and family, you deserve the best-grilled foods available, so make sure your grilled holiday favorites are done on your Americana Grill!

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