Thanksgiving can feel a little… contained. Stuffed into a dining room, watching a game on a screen, and following traditions that were made for a world with four walls and central heating. This year, let’s break out. Let’s trade the stuffy air for the crisp scent of woodsmoke and the dining table for a picnic blanket under the trees. Welcome to Campsgiving—a celebration where gratitude is expressed not just with words, but with the crackle of the fire, the sizzle of the grill, and the unforgettable flavor of a feast cooked wild and free.
The Campsgiving Mindset: Freedom & Feasting
Campsgiving isn't about replicating a traditional kitchen in the woods. It’s about reimagining the entire experience through the lens of live-fire cooking. It’s about embracing simplicity without sacrificing an ounce of flavor. This is a potluck where the main contributor is the fire itself. The goal isn’t perfection; it’s connection, adventure, and the proud satisfaction of serving a legendary meal you cooked with the elements as your partner.
The Essential Campsgiving Kit
Pulling off this feast requires a slightly different set of tools than your grandma’s kitchen. You need gear that’s as rugged and reliable as your ambition.
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The Command Center: Your prep space is sacred. Our solid Olive Wood Cutting Board is naturally antibacterial and provides a durable, beautiful surface for prepping everything from vegetables to the main event. It’s the cornerstone of your outdoor kitchen.
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The Ultimate Utensils: Our Olive Wood 5 PC Utensil Set is your go-to for everything from stirring cast-iron pans to serving the final feast. Olive wood is naturally heat-resistant and gentle on your cookware, making it the perfect, rustic companion for your Campsgiving.
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The Power Tool: When it’s time to spatchcock the turkey or break down a winter squash, you need a blade that doesn’t flinch. Our Special Edition Cleaver provides the heft and sharp edge needed to tackle the biggest jobs with confidence and control.
Spatchcocked & Smoked Turkey
Forget dry, oven-baked turkey. The only way to cook a bird outdoors is to spatchcock it. This technique, where you remove the backbone and flatten the bird, is the absolute secret to perfectly cooked, juicy white and dark meat with irresistibly crispy skin, all in half the time.
What You'll Need:
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1 whole turkey (12-14 lbs is ideal for managing on a grill)
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¼ cup olive oil
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Kosher salt and coarse black pepper
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2 tbsp garlic powder
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1 tbsp smoked paprika
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A handful of hardy herbs like rosemary and thyme
The Method:
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Spatchcock the Bird: Place the turkey breast-side down on your sturdy Olive Wood Cutting Board. Using kitchen shears, cut along one side of the backbone, from the tail to the neck. Repeat on the other side and remove the backbone (save it for stock). Flip the turkey over and press down firmly on the breastbone until it flattens. Pat the entire turkey completely dry with paper towels.
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Season Aggressively: Rub the turkey all over with olive oil. Mix the salt, pepper, garlic powder, and paprika, then season the bird liberally on all sides, including under the skin. Tuck the herbs into the cavity.
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Smoke Low and Slow: Set up your grill or smoker for indirect heat at 325°F (163°C). For smoke, use a milder wood like apple or cherry. Place the turkey skin-side up on the grill grates, over the indirect heat zone. Close the lid.
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Cook to Perfection: Cook until the deepest part of the breast reads 155°F (68°C) and the thigh reads 165°F (74°C). This will take approximately 2 to 2.5 hours for a 12-pound bird. The higher cooking temperature will still give you smoke flavor while ensuring the skin gets beautifully crispy.
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Rest is Non-Negotiable: Once done, tent the turkey with foil and let it rest for at least 30 minutes. This allows the juices to redistribute, guaranteeing a moist result.
Sides Forged in Fire
Your sides shouldn’t be an afterthought. These are built to be cooked alongside your turkey, embracing the smoke and flame.
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Cast Iron Smoked Stuffing: Prepare your favorite stuffing recipe in a large cast-iron skillet. Instead of baking it in an oven, place it on the grill over indirect heat for the last hour of the turkey’s cook time. It will soak up that subtle smokiness and develop a fantastic crispy top.
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Grilled Harvest Vegetables: Toss chunks of sweet potato, Brussels sprouts (halved), and carrots in olive oil, salt, and pepper. Add them to a grill basket and cook over direct heat, shaking occasionally, until tender and charred. The high heat brings out their natural sweetness.
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Dutch Ozen Mashed Potatoes: Boil and mash your potatoes at home. Before serving, heat them up in a Dutch oven over a low flame on your grill, stirring in butter, cream, and roasted garlic. It’s the ultimate comforting side, kept warm right on the grates.
Your Timeline to Victory
A smooth Campsgiving is all about strategy. Here’s your battle plan:
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The Day Before (Prep Day): Spatchcock and season your turkey. Let it dry out, uncovered, in the fridge—this is the secret to crispy skin. Make your mashed potatoes and prep your stuffing ingredients (but don’t combine the wet and dry parts yet). Chop all your vegetables.
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Campsgiving Morning (Fire Up): 3.5 hours before you want to eat, get your grill or smoker up to temperature. Get your coals steady and your wood smoking.
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The Cook (Showtime): 3 hours before eating, put the turkey on. 1 hour before eating, add the cast-iron stuffing to the grill. 30 minutes before eating, start your grilled vegetables in the grill basket.
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The Finale (Feast): Pull the turkey off to rest. Gently reheat your mashed potatoes in the Dutch oven. As the turkey rests, everything else comes together. Carve, serve, and accept your accolades.
Claim Your New Holiday Tradition
This Campsgiving, you’re doing more than just cooking a meal. You’re starting a new tradition—one built on freedom, flavor, and the primal joy of sharing a fire-cooked feast with your favorite people. It’s a holiday that truly feeds the wild spirit. So pack your Olive Wood Bundle for the complete outdoor kitchen upgrade, and don’t forget the tool that makes it all possible, the Special Edition Cleaver. Now, who’s ready for seconds?
