The best soul food Thanksgiving menu, showcasing over 30 favorite recipes to make your holiday feast unforgettable.
Gather around! The holidays are approaching, and we’ve assembled the perfect Soul Food Thanksgiving menu to help you create a memorable celebration.
This collection highlights our favorite soul food Thanksgiving recipes that celebrate classic African American dishes. Many of these recipes come from family traditions passed down through generations.
Traditional Black family soul food Thanksgiving dinner recipes
Whether you’re an experienced cook or trying these dishes for the first time, this menu brings the comforting flavors of soul food to your Thanksgiving table.
A traditional African American Thanksgiving often includes turkey or ham, cornbread dressing, collard greens, baked macaroni and cheese, and candied yams. Desserts typically feature sweet potato pie, caramel cake, and cobbler variations.
We’ll add more recipes throughout the season, so check back for new ideas to complete your holiday plan.
Soul Food Thanksgiving Dinner Recipes
Roasted Thanksgiving Turkey
A simple, juicy roasted turkey: brined, slathered with garlic-herb butter, stuffed with citrus and herbs, and roasted until golden and tender. An approachable centerpiece for any holiday table.
Deep Fried Turkey
A brined turkey injected with Creole butter, seasoned, and fried until the skin is crispy and the meat is juicy. A fast-cooking option that delivers big flavor.
Pellet Grill Smoked Turkey
A smoked turkey made on a pellet grill with a flavorful brine and dry rub for crisp skin and consistent results—perfect for holiday cooking outdoors.
Smoked Turkey Brine
An aromatic brine that keeps smoked turkey tender and flavorful—our go-to for preventing dry holiday birds.
Dry Rub for Smoked Turkey
A smoky-sweet rub with brown sugar, Cajun seasoning, garlic, and onion—great for whole birds or turkey parts.
Spatchcocked Smoked Turkey with Creole Butter Injection
A spatchcocked turkey seasoned with Cajun spices and injected with Creole butter for rich, well-distributed flavor—ideal for a Southern-style Thanksgiving.
Double Smoked Ham
A show-stopping double smoked ham glazed with brown sugar and bourbon for a sweet, savory centerpiece that guests will love.
Smoked Turkey Breast
If you want fewer leftovers, smoke a turkey breast instead of a whole bird. It delivers the same smoky, juicy flavor in a smaller portion.
Reverse Sear Prime Rib Roast
A luxurious holiday main: slow-roasted prime rib finished with compound butter for a rich, tender roast.
Southern Fried Chicken
A beloved family favorite: crispy, well-seasoned fried chicken with juicy meat and a crunchy coating—great as an alternative main dish.
Southern Oxtail
Tender oxtails simmered in rich gravy with onion and bell pepper, served over rice for a soulful, comforting main dish.
Pork Neck Bones
A budget-friendly, hearty dish made in a slow cooker and served over rice with cornbread—true down-home soul food.
Smoked Oxtail
Smoked oxtails combine barbecue and soul food techniques to create tender, smoky, deeply flavored meat.
Fried Fish and Spaghetti
A traditional Southern combo—crispy fried catfish served with a flavorful soul food-style spaghetti, a cherished comfort dish for special occasions.
Soul Food Thanksgiving Side Dishes
The BEST Southern Mac and Cheese
A baked Southern-style mac and cheese made with cheddar, Monterey Jack, and mozzarella—rich, creamy, and essential for the holiday table.
Candied Yams
Sweet and buttery yams with brown sugar and warm spices—a classic soul food side that’s been enjoyed for generations.
Southern Collard Greens with Smoked Turkey
Slow-simmered collards with smoked turkey legs and savory spices—tender, flavorful, and a must-have on many Thanksgiving tables.
Chicken and Cornbread Dressing
A classic combination of shredded chicken and homemade buttermilk cornbread, savory and comforting as a side or stuffing alternative.
Green Bean Casserole (Fresh Beans)
A fresh take on the classic casserole using fresh green beans, creamy soup, toasted panko, and crispy fried onions for texture and flavor.
Sweet Potato Casserole with Pecan Streusel
An old-fashioned casserole topped with a crunchy pecan streusel—sweet, buttery, and classic for the holidays.
Mashed Potatoes and Gravy
Creamy, fluffy mashed potatoes served with rich, savory gravy—the ultimate comfort side for any holiday meal.
Green Beans and Potatoes
Fresh green beans and potatoes simmered with smoked turkey and aromatics for a savory, satisfying side.
Southern Cornbread
Moist, tender cornbread made with buttermilk and classic ingredients—an essential side to soak up gravies and sauces.
Cornbread Dressing
A rich Southern dressing blending moist cornbread with celery, onion, bell pepper, and green onions—comforting and full of tradition.
Black Eyed Peas
Black eyed peas simmered with smoked neck bones, onion, bell pepper, and celery—a flavorful, hearty side with soul.
Dirty Rice (Cajun)
A Louisiana-style dirty rice with seasoned meats and vegetables—robust, spicy, and versatile as a side or main course.
Baked Gouda Mac and Cheese
A roux-based mac and cheese featuring Gouda, sharp cheddar, and Colby Jack for a silky, flavorful dish that stands out at any celebration.
Southern Fried Cabbage
Cabbage sautéed with crispy bacon, smoked sausage, and seasonings—a simple, flavorful side that pairs well with many mains.
Creamy Butter Beans
Large lima beans simmered with smoked turkey and the “holy trinity” of bell pepper, celery, and onion for a creamy, savory side.
Sweet Potato Cornbread
Moist cornbread made with mashed sweet potatoes and a hint of cinnamon—served warm with butter for a comforting side.
Soul Food Collard Greens
Slow-simmered collards with ham hocks and aromatics—an essential Southern comfort dish.
Southern Boiled Cabbage
Boiled cabbage in a smoky broth with seasonings—savory and perfect for a hearty holiday spread.
Creamed Corn
Sweet corn simmered in a creamy sauce—quick to make and a comforting addition to any holiday plate.
Collard Greens and Cabbage (Mixed Greens)
A mix of collards and cabbage simmered with ham hocks and seasonings for a delicious, smoky side.
Soul Food Desserts
Southern Sweet Potato Pie
A silky sweet potato pie flavored with vanilla, cinnamon, and nutmeg. Serve warm with whipped cream for a classic finish.
Old Fashioned Caramel Cake
Two layers of moist yellow cake covered in homemade caramel sauce—an old-fashioned favorite that’s ideal for holidays.
Peach Cobbler (Canned Peaches)
An easy peach cobbler made with canned peaches and flaky crust—serve with ice cream for a comforting dessert.
Simple Banana Pudding
A classic Southern banana pudding made with cookies, condensed milk, and instant pudding—easy and nostalgic.
7-Up Cake (Pound Cake)
A moist Bundt-style pound cake glazed with a lemon-lime soda glaze for a light citrus note—simple and delicious.
Blackberry Cobbler
A buttery crust-topped cobbler made with frozen blackberries so you can enjoy it year-round.
Peach Cobbler (Frozen Peaches)
A flaky, lattice-topped peach cobbler made with frozen peaches for convenience without sacrificing flavor.
Old Fashioned Red Velvet Cake
A light, fluffy red velvet cake with a subtle cocoa flavor—timeless and festive for holiday gatherings.
📖 Recipe
2024 Soul Food Thanksgiving Menu: Spatchcocked Smoked Turkey with Creole Butter Injection
Krysten Wilkes & Marrekus Wilkes
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Ingredients
- 12 pound turkey (thawed if frozen)
Turkey Brine
- 2 gallons cold water
- 3 cups apple cider
- 1 cup Diamond Crystal kosher salt (or ½ cup table salt)
- 2 cups turbinado sugar (or granulated sugar)
- 4 tbsp fresh rosemary (whole leaves)
- 5 cloves garlic, minced
- 3 tbsp black peppercorns
- 5 bay leaves
- 4 sprigs fresh thyme
- 1 large red onion, chopped
- Orange zest from 3 large oranges
Creole Butter Injection
- ½ lb unsalted butter, melted
- 7 tbsp Creole seasoning (divided)
- 2 tbsp granulated garlic
- 2 tbsp granulated onion
Instructions
- Make the brine: In a large pot combine the water, apple cider, salt, sugar, rosemary, garlic, peppercorns, bay leaves, thyme, red onion, and orange zest. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat and cool completely in an ice bath.
- Spatchcock: Place the turkey breast-side down and remove the backbone with kitchen shears. Split or press the keel bone to flatten the bird, then press the turkey flat.
- Submerge the turkey in the cooled brine inside a large bag or pot and refrigerate for 16–24 hours (about 1½ hours per pound).
- Remove the turkey from the brine and soak it in fresh cold water for 15 minutes to remove excess salt. Pat dry thoroughly with paper towels.
- Prepare the butter injection: Melt the butter in a saucepan over medium-low heat. Remove from heat and stir in 4 tablespoons of the Creole seasoning, granulated garlic, and granulated onion. Reserve about ¼ cup for basting and transfer the rest to a heatproof cup for the injector.
- Using a meat injector, fill with the melted butter mixture and inject the turkey at ½-inch intervals in the breasts, thighs, and legs, focusing on the breast. Remelt the butter if it solidifies.
- Smoke the turkey: Preheat your smoker or grill to 350°F and set up for indirect heat. Add wood chunks such as cherry or apple for smoke. Line a sheet pan with foil, brush the turkey with reserved butter mixture, and season with remaining Creole seasoning. Place the turkey on the pan breast-side up.
- When the smoker is producing smoke, place the turkey inside and cook covered, basting every 30–45 minutes with pan juices, until the thickest part of the breast reaches 145°–165°F, about 1¾ to 2¼ hours depending on size. Remove and baste one final time.
- Let the turkey rest 20–30 minutes before carving.
Nutrition
Carbohydrates: 70 g
Protein: 66 g
Fat: 30 g