Growing up, Thanksgiving was always a big deal in my family. My parents went all out with traditions that made the holiday unforgettable. My mom prepared dishes like fresh cranberry dressing with walnuts and a pea and cashew salad, working tirelessly in the kitchen while my dad carved up the turkey.
When I made it to the NFL, Thanksgiving started to look a little different. Often, we’d have practice or even a game on the holiday, which meant I was far from home. Many of those Thanksgivings were spent alone or with teammates, and during those times, I began creating my own traditions – some I’ll share with you today, and some I’ll keep just for myself.
Here are three recipes I cooked last night for Thanksgiving. I’ve attached PDFs so you can save them for future holidays.
One of the highlights this year was my sourdough stuffing, inspired by my gut biome test with Dr. Sabine Hazan. She found I needed more lactobacillus in my diet, which has led to me eating sourdough bread and sauerkraut daily. This stuffing recipe was a standout dish this Thanksgiving and rivaled the protein dishes – which is hard to do.
Normally, I cook my stuffing inside the bird, but this year, I tried something new. I recently added a Traeger Ironwood XL smoker to my arsenal, thanks to the Power Athlete Collective event. At the event, Casey and the team from Tacticalories cooked for me plus 30, with Traeger sponsoring the occasion and donating the grill. While a monetary sponsorship would have been nice, I was even more excited about the smoker. Its ability to handle large-scale cooking made it a perfect addition for hosting big gatherings.
I’ll admit, I was skeptical of pellet smokers at first. For over 20 years, I’ve been loyal to the Big Green Egg (BGE). Back in 2001, when I bought my first house in Tampa, I stumbled upon a BGE store doing outdoor cooking demos on West Kennedy. I stopped, bought an Egg on the spot, and it’s been my method of cooking ever since. The BGE has a steep learning curve which is a high barrier to entrance for most – I messed up a lot of dishes early on. There was a level of eliteness I enjoyed with the BGE – the Traeger is the exact opposite.
This year, though, the Traeger gave me the ability to cook both a turkey and a prime rib simultaneously – the turkey on the Traeger and the prime rib on the BGE. My brother told me about spatchcocking his turkey last year, so I decided to adapt my usual turkey recipe for a spatchcocked bird on the Traeger.
While the turkey was an adaptation with a new cooking method, the prime rib recipe I used is one I’ve been perfecting for decades – it’s always a crowd-pleaser. Combining the best of my old traditions with new techniques, this Thanksgiving was a perfect blend of the past and present.
While I was cooking the proteins, my mom called to check in and see how things were going. During our chat, she started reminiscing about how my dad never cooked or lifted much of a finger when it came to preparation. She mentioned that her mom wouldn’t have allowed my granddad to cook anyway because, back then, cooking was considered “women’s work.”
Then, she reflected on how far we have come – from being her six-year-old sous chef chopping vegetables to now preparing incredible dishes for 10–15 people on Thanksgiving. She talked about the effort and pride we’ve always put into creating amazing meals, and how special it is to share that passion.
She also pointed out that, while the kids might not fully appreciate it now, it’s a great example to set for them – a high bar that shows the value of hard work, creativity, and making something meaningful for the people you care about as they grow into adulthood.
I hope these recipes and tips help you create your own memorable traditions, whether you’re surrounded by family or starting new ones on your own.
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Ingredients
– Sourdough Bread
Use homemade sourdough. Period. Store bought is OK, if you are in a pinch.
– Butter
Unsalted butter from grass-fed cows is best toasting bread.
– Celery and Onion
Provide a base and crunch.
– Fresh Herbs
Use fresh sage leaves and thyme. Use dried herbs if fresh are unavailable.
– Sea Salt and Fresh Pepper
– Unsalted Chicken Broth or Stock
– Eggs
Use pasture raised eggs. I used duck eggs b/c that is what they had at the farmers market.
Instructions
1. Prepare the Bread
– If using homemade sourdough bread, bake it in advance.
– Preheat the oven to 350ÆF.
2. Toast the Bread
– Cut sourdough bread into 1-inch cubes. Used about 1 ó – 2 pounds of bread.
– Place half the butter in a cast-iron skillet and melt it in the oven.
– Toss the bread cubes with the melted butter. Bake for 20 minutes, stirring halfway through, until the bread is evenly toasted.
3. Sauté Vegetables
– Dice the celery and onions.
– Sauté them in a skillet with the remaining butter over medium heat until softened, about 10 minutes. Add with salt and pepper.
4. Combine Ingredients
– In a large bowl, whisk the broth and eggs.
– Add the vegetables and fresh herbs, stirring to combine.
5. Time to Assemble the Stuffing
– Remove the toasted bread from the oven and transfer it into a Dutch oven or baking dish.
– Pour the broth mixture over the bread and let it sit for 10 minutes to absorb the liquid.
6. Bake
– Bake the stuffing at 350ÆF for 25–30 minutes, or until the top is golden brown.
Tips
*Remember the bread while cook down so if you have a lot of guests you might want to increase the recipe. I did about 1 ó to 2 pounds of bread and it was good for 6-10 guests with one serving.
Prepping the Night Before
Start by coating the roast with olive oil then hit all sides of the roast with sea salt the night before cooking. Be very liberal with the sea salt. Coat it. Leave it uncovered in the fridge overnight. While the surface may look dried out, this step locks in moisture and enhances flavor.
Day of Cooking
Bringing the Roast to Room Temperature. Take the roast out of the fridge two hours before cooking to allow it to come to room temperature. This is a must.
Seasoning
Season the roast’s exterior generously with Tacticalories Primal SPG. Be liberal – this step is key to flavor.
Cooking on the Big Green Egg
Set Up the EGG
Prepare the EGG for indirect cooking with the convEGGtor.
Heat it to 325°F
Cook the Roast
Place the roast on a raised roasting rack in an aluminum foil cooking pan. Then Place the roast in the center of the EGG, fat side up. Cook for 15–20 minutes per pound, removing the roast when the internal temperature reaches 115 degrees.
Rest
Let the roast rest for 10-20 minutes.
Sear for the Crust
While the roast rests, remove the convEGGtor and set the EGG for direct cooking at 500°F. Sear the roast over direct heat for about 60-90 seconds, or until a golden crust forms on all sides.
Slice the roast against the grain for tender, juicy slices. Serve immediately and enjoy.
Best Turkey on the Planet Recipe
Brine the Turkey
1. Prepare the Turkey
Remove the turkey’s spine using kitchen shears or a sharp knife. Flip the turkey breast-side up and press firmly on the breastbone to flatten it (spatchcock). You’ll hear a crack when it’s done.
2. Set Up the Brine
Line a 5-gallon bucket with a plastic bag. Fill the bag with water and your chosen brine mixture, then submerge the turkey. Seal the bag with a zip tie, cover it with ice, and store it outside in cold weather(or in a fridge) overnight.
* For the best results, brine the turkey for 24 hours. If you’re short on time, brine for at least 12 hours.
Prepare for Cooking
1. Dry the Turkey
Remove the turkey from the brine 60 minutes before cooking. Place it in an aluminum foil roasting pan and let it dry.
2. Make the Compound Butter while the turkey is drying
Let unsalted butter come to room temperature. Mix the butter with, Salt, Thyme, Sage, Garlic powder, fresh chopped Parsley and Rosemary. Blend thoroughly until smooth.
3. Butter the Turkey
Carefully separate the turkey skin from the meat and rub the compound butter underneath the skin for maximum flavor and moisture.
4. Season the Turkey
Coat the turkey generously with Tacticalories Turkey Seasoning—use the entire bottle for bold flavor.
Cooking the Turkey
1. Preheat your pellet smoker to 325°F.
2. Place the turkey breast-side up on a large grill rack set over a roasting pan or baking sheet. Smoke the turkey for 3–4 hours, or until the internal temperature reaches: 165°F in the breast and 175°F in the thighs
Rest
Let the turkey rest for 10–15 minutes before carving and serving.
Enjoy the Best Turkey on the Planet!
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