Thanksgiving is often associated with tables overflowing with a wide variety of dishes, from stuffing to mashed potatoes and cranberry sauce.
But for those following a carnivore diet, the traditional sides and starches can be off-limits.
Luckily, a Thanksgiving feast can be just as indulgent and delicious without straying from the carnivore lifestyle.
Imagine a spread of rich, tender meats, savory broths, and nutrient-dense animal-based dishes—all designed to satisfy your taste buds and keep you in line with your dietary goals.
In this article, we’re sharing 50+ Thanksgiving carnivore recipes that will ensure your holiday is full of flavor, decadence, and tradition—minus the carbs.
Whether you’re hosting a fully carnivore Thanksgiving or simply looking to add a few meat-focused dishes to your meal, these recipes will help you create a truly memorable holiday feast.
50+ Mouthwatering Thanksgiving Carnivore Recipes for You
Who says Thanksgiving has to be all about stuffing and pie?
With these 50+ carnivore recipes, you can embrace a new way to celebrate the holiday, one that focuses on nutrient-rich meats, flavorful broths, and decadent animal-based dishes.
Whether you choose a succulent prime rib roast, crispy pork belly burnt ends, or a hearty serving of roasted bone marrow, these recipes prove that a Thanksgiving feast doesn’t need grains, vegetables, or sugars to be indulgent and satisfying.
So, get ready to carve into something a little different this year and enjoy a Thanksgiving feast that’s truly tailored to your carnivore lifestyle.
Roasted Turkey with Bone Marrow Gravy
This traditional roasted turkey is elevated by a rich, carnivore-friendly bone marrow gravy that adds incredible depth of flavor. Perfect for those following a meat-based diet, this recipe keeps things simple while delivering a moist and juicy turkey with a uniquely delicious sauce.
Recipe
Ingredients:
- 1 whole turkey (10-12 lbs)
- 1/4 cup beef tallow or butter
- Salt and pepper to taste
- 2-3 marrow bones
- 1/4 cup heavy cream (optional)
Instructions:
- Preheat your oven to 325°F (165°C).
- Rub the turkey generously with beef tallow or butter, ensuring all sides are coated.
- Season the bird with salt and pepper, then place it in a roasting pan.
- Roast the turkey for approximately 3-4 hours, or until it reaches an internal temperature of 165°F (74°C).
- While the turkey is roasting, prepare the bone marrow gravy. Place marrow bones in the oven for about 15-20 minutes until the marrow softens.
- Remove marrow from the bones and mash it in a small pan over low heat.
- Slowly stir in heavy cream (optional) until a smooth gravy forms. Adjust seasoning as needed.
- Once the turkey is fully roasted, carve and serve with the bone marrow gravy.
This roasted turkey with bone marrow gravy is a perfect centerpiece for your Thanksgiving feast, providing a hearty, flavorful meal that fits perfectly with a carnivore diet. The combination of juicy turkey and rich, creamy marrow gravy ensures a satisfying meal that your carnivore guests will love.
Bacon-Wrapped Pork Loin
For a decadent Thanksgiving treat, this bacon-wrapped pork loin combines two delicious meats into one dish. The crispy bacon on the outside seals in the moisture of the pork, creating a succulent, flavorful roast. It’s a carnivore’s dream and an excellent choice for Thanksgiving dinner.
Recipe
Ingredients:
- 1 whole pork loin (about 3 lbs)
- 12-16 strips of thick-cut bacon
- Salt and pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions:
- Preheat the oven to 350°F (175°C).
- Season the pork loin with salt, pepper, garlic powder, and onion powder.
- Lay the bacon strips out flat, slightly overlapping them, and place the pork loin in the center.
- Wrap the bacon strips around the pork loin, securing them with kitchen twine if necessary.
- Place the bacon-wrapped pork loin in a roasting pan and cook for 1 hour or until the internal temperature reaches 145°F (63°C).
- Let the pork loin rest for 10 minutes before slicing and serving.
This bacon-wrapped pork loin is an indulgent Thanksgiving dish that will satisfy any carnivore’s cravings. The smoky, salty bacon pairs perfectly with the juicy pork, creating a hearty meal that’s easy to prepare yet impressive enough for a holiday gathering.
Beef Short Ribs with Bone Broth Glaze
These slow-cooked beef short ribs are tender and fall off the bone, enhanced by a savory bone broth glaze that intensifies the meaty flavor. Perfect for a carnivore-friendly Thanksgiving meal, this recipe is sure to impress with its simplicity and richness.
Recipe
Ingredients:
- 4-6 beef short ribs
- Salt and pepper to taste
- 1 tablespoon smoked paprika
- 4 cups bone broth
- 2 tablespoons butter or tallow
Instructions:
- Preheat your oven to 300°F (150°C).
- Season the short ribs with salt, pepper, and smoked paprika.
- In a Dutch oven, heat butter or tallow over medium heat and sear the short ribs on all sides until browned.
- Pour in the bone broth, ensuring the ribs are mostly submerged, and bring to a simmer.
- Cover the Dutch oven and transfer to the oven. Cook for 3-4 hours, or until the ribs are tender and the meat pulls away from the bone.
- Once cooked, remove the ribs and reduce the remaining bone broth over medium heat until it thickens into a glaze.
- Serve the short ribs with the bone broth glaze drizzled on top.
These beef short ribs with a bone broth glaze are a luxurious addition to any Thanksgiving spread. With tender, flavorful meat and a rich glaze, this dish celebrates the essence of carnivore dining while offering something truly special for the holiday.
Herb-Crusted Ribeye Roast
This herb-crusted ribeye roast brings bold flavors to your Thanksgiving table. The ribeye’s natural marbling combined with a crispy, flavorful herb crust creates a savory, tender main course that’s perfect for any carnivore feast. It’s simple yet spectacular, ensuring your guests will be satisfied.
Recipe
Ingredients:
- 1 ribeye roast (about 5 lbs)
- 2 tablespoons beef tallow or butter
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat your oven to 450°F (230°C).
- Rub the ribeye roast generously with beef tallow or butter.
- In a small bowl, combine rosemary, thyme, garlic powder, salt, and pepper. Rub the herb mixture all over the roast.
- Place the ribeye in a roasting pan and cook at 450°F for 15 minutes to sear the outside.
- Lower the oven temperature to 325°F (165°C) and continue roasting for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove from the oven and let it rest for 10-15 minutes before carving.
This herb-crusted ribeye roast is an elegant and satisfying option for carnivore enthusiasts at Thanksgiving. The herbs enhance the natural flavor of the beef, while the cooking method ensures a juicy and tender roast that will impress your guests and leave everyone craving more.
Butter-Basted Lamb Chops
Butter-basted lamb chops are a rich and flavorful carnivore-friendly option for Thanksgiving. The lamb’s unique flavor pairs beautifully with the buttery, garlicky basting, making this dish both tender and irresistible. It’s a quick but indulgent recipe that brings variety to the Thanksgiving table.
Recipe
Ingredients:
- 8 lamb chops
- 1/2 cup butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- 2 sprigs fresh rosemary
Instructions:
- Season the lamb chops generously with salt and pepper.
- Heat a cast-iron skillet over medium-high heat and add butter.
- Once the butter is melted, add minced garlic and fresh rosemary sprigs.
- Place the lamb chops in the skillet and cook for 3-4 minutes on each side, basting the chops continuously with the melted butter.
- Cook until the lamb reaches your desired doneness (130°F for medium-rare).
- Remove the lamb chops from the skillet and let them rest for 5 minutes before serving.
Butter-basted lamb chops offer a quick and flavorful addition to your Thanksgiving spread, delivering a melt-in-your-mouth experience that any meat-lover will appreciate. The richness of the butter combined with the tender lamb makes for a satisfying, carnivore-friendly dish that’s easy to prepare yet deliciously indulgent.
Duck Breast with Crispy Skin
Crispy duck breast is a show-stopping carnivore dish for Thanksgiving, with rich, juicy meat and perfectly crisp skin. This recipe keeps the focus on the natural flavors of the duck, making it an ideal option for anyone following a meat-based diet. It’s simple yet packed with flavor.
Recipe
Ingredients:
- 4 duck breasts
- Salt and pepper to taste
- 2 tablespoons duck fat or butter
Instructions:
- Preheat your oven to 400°F (200°C).
- Score the skin of each duck breast in a criss-cross pattern, being careful not to cut into the meat.
- Season the duck breasts generously with salt and pepper.
- Heat a skillet over medium heat and add duck fat or butter.
- Place the duck breasts skin-side down in the skillet and cook for 6-8 minutes, allowing the fat to render and the skin to become crispy.
- Flip the breasts and sear the other side for 2 minutes.
- Transfer the skillet to the oven and roast for 5-7 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove from the oven and let the duck breasts rest for 5 minutes before slicing.
Duck breast with crispy skin offers a sophisticated, rich flavor profile that’s perfect for a carnivore-friendly Thanksgiving meal. The crispy skin and succulent meat make this dish a standout, providing a delicious and memorable experience for everyone around the table.
Prime Rib Roast with Beef Drippings Jus
A prime rib roast is a classic centerpiece for any carnivore-friendly Thanksgiving table. This recipe focuses on the natural flavors of the beef, enhanced by the rich jus made from the drippings. Simple, flavorful, and incredibly tender, this dish is perfect for a luxurious holiday meal.
Recipe
Ingredients:
- 1 bone-in prime rib roast (6-7 lbs)
- 2 tablespoons beef tallow or butter
- Salt and pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 cups beef broth
Instructions:
- Preheat your oven to 450°F (230°C).
- Rub the prime rib roast with beef tallow or butter, then season with salt, pepper, garlic powder, and onion powder.
- Place the roast in a roasting pan and cook at 450°F for 20 minutes to create a seared crust.
- Lower the temperature to 325°F (165°C) and continue roasting for about 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove the roast from the pan and let it rest for 15 minutes.
- For the jus, add beef broth to the roasting pan and bring it to a simmer, scraping up any browned bits. Strain the jus before serving.
- Slice the prime rib and serve with the jus drizzled on top.
Prime rib roast with beef drippings jus is a true showstopper for a carnivore Thanksgiving meal. The rich, meaty flavors and perfectly cooked beef will impress your guests, while the savory jus adds a touch of elegance to the dish. This recipe makes the most of high-quality beef, providing a delicious and satisfying centerpiece for your feast.
Carnivore Beef Liver Pâté
For a unique and nutrient-dense addition to your Thanksgiving table, try this carnivore beef liver pâté. Made with simple ingredients like liver and butter, this dish is rich in flavor and provides an excellent appetizer or side dish for your carnivore feast.
Recipe
Ingredients:
- 1 lb beef liver, cleaned and cut into pieces
- 1/2 cup butter
- 2 tablespoons beef tallow or lard
- Salt to taste
Instructions:
- Heat beef tallow or lard in a skillet over medium heat.
- Add the beef liver pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
- Transfer the liver to a food processor and add butter. Blend until smooth.
- Add salt to taste and continue blending until the pâté reaches a creamy consistency.
- Transfer to a serving dish and refrigerate for at least an hour before serving.
Beef liver pâté is a nutrient-packed, flavorful dish that can complement any Thanksgiving meal. This carnivore-friendly recipe highlights the rich taste of liver while providing a creamy texture that’s perfect for spreading. It’s an excellent way to offer something different yet delicious for your holiday table.
Slow-Cooked Pork Shoulder
This slow-cooked pork shoulder is melt-in-your-mouth tender and packed with flavor, making it a fantastic carnivore-friendly option for Thanksgiving. Cooking low and slow allows the fat to render and the meat to absorb all the rich flavors, providing a succulent dish that’s easy to prepare.
Recipe
Ingredients:
- 1 pork shoulder (5-6 lbs)
- Salt and pepper to taste
- 2 tablespoons garlic powder
- 2 tablespoons smoked paprika
- 1 tablespoon beef tallow
Instructions:
- Preheat your oven to 275°F (135°C).
- Season the pork shoulder generously with salt, pepper, garlic powder, and smoked paprika.
- In a large Dutch oven, heat the beef tallow over medium heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
- Cover the Dutch oven with a lid and place it in the oven. Cook for 6-8 hours, or until the pork is fork-tender and pulls apart easily.
- Let the pork rest for 10 minutes, then shred and serve.
Slow-cooked pork shoulder is a hearty, fall-apart tender dish that’s ideal for a carnivore Thanksgiving. With minimal ingredients and preparation, it’s perfect for a low-maintenance yet delicious holiday meal. The flavors of this dish are rich and comforting, making it a great addition to any Thanksgiving spread.
Garlic Butter Basted Tomahawk Steak
A tomahawk steak is an impressive and flavorful centerpiece for any carnivore’s Thanksgiving table. This recipe focuses on simplicity, using garlic butter to enhance the natural richness of the steak. Perfectly seared and basted with butter and garlic, this dish will satisfy your guests with its bold, savory taste.
Recipe
Ingredients:
- 1 tomahawk ribeye steak (2-3 lbs)
- 1/2 cup butter
- 4 cloves garlic, crushed
- Salt and pepper to taste
- 2 sprigs fresh thyme (optional)
Instructions:
- Season the tomahawk steak generously with salt and pepper on both sides.
- Heat a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side, forming a golden crust.
- Lower the heat to medium, add the butter, garlic, and thyme sprigs, and begin basting the steak with the melted garlic butter. Continue to cook, basting frequently, for another 5-10 minutes or until the internal temperature reaches your desired level (130°F for medium-rare).
- Remove the steak from the skillet and let it rest for 10 minutes before slicing and serving.
Garlic butter-basted tomahawk steak is a visually stunning and mouthwatering dish that will leave your carnivore guests completely satisfied. The combination of seared meat, garlic-infused butter, and a tender interior creates a luxurious experience that’s perfect for celebrating Thanksgiving in true carnivore style.
Pork Belly Burnt Ends
Pork belly burnt ends offer a deliciously smoky, caramelized treat that’s perfect for a carnivore Thanksgiving. With their crispy exterior and melt-in-your-mouth texture, these bite-sized morsels are rich, flavorful, and easy to prepare, making them a fun addition to your holiday feast.
Recipe
Ingredients:
- 3 lbs pork belly, cut into 1-inch cubes
- Salt and pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1/4 cup beef tallow or butter
Instructions:
- Preheat your oven to 250°F (120°C).
- Season the pork belly cubes with salt, pepper, garlic powder, and smoked paprika.
- Arrange the pork belly on a wire rack placed over a baking sheet and bake for 2-3 hours, until crispy and tender.
- Remove the pork belly from the oven and toss the cubes in melted beef tallow or butter, coating them evenly.
- Return the pork belly to the oven and bake for an additional 30-40 minutes, allowing the edges to caramelize.
- Serve hot as a snack or side dish.
Pork belly burnt ends bring bold, rich flavors to your Thanksgiving menu, offering a crispy, indulgent treat that’s perfect for carnivore dining. These savory bites are sure to be a hit, providing a delicious and unique option for your guests to enjoy while staying true to a meat-based diet.
Braised Lamb Shanks
These braisemd lamb shanks are fall-off-the-bone tender and full of flavor, making them a perfect choice for a hearty, carnivore-friendly Thanksgiving. Slow-cooked in their own juices with minimal seasoning, this dish highlights the natural richness of lamb and is sure to impress your guests.
Recipe
Ingredients:
- 4 lamb shanks
- Salt and pepper to taste
- 2 tablespoons beef tallow or butter
- 1 tablespoon garlic powder
- 2 cups beef or lamb bone broth
Instructions:
- Preheat your oven to 325°F (165°C).
- Season the lamb shanks generously with salt, pepper, and garlic powder.
- In a large Dutch oven, heat beef tallow or butter over medium-high heat. Sear the lamb shanks on all sides until browned.
- Add bone broth to the pot, cover with a lid, and transfer to the oven.
- Braise the lamb shanks for 3-4 hours, or until the meat is tender and pulls easily from the bone.
- Remove from the oven and let the shanks rest for 10 minutes before serving.
Braised lamb shanks are a showstopping dish that embodies the richness and flavor of slow-cooked meats. This carnivore-friendly option will fill your Thanksgiving table with hearty, tender lamb that your guests will savor. The braising process ensures deep flavor and melt-in-your-mouth texture, making this dish a perfect fit for the holiday feast.
Bacon-Wrapped Filet Mignon
Bacon-wrapped filet mignon is a luxurious carnivore-friendly dish that adds elegance to your Thanksgiving meal. The combination of tender filet mignon and crispy bacon creates a flavorful, juicy bite with every mouthful. This dish is easy to prepare yet feels indulgent, making it a perfect addition to your holiday table.
Recipe
Ingredients:
- 4 filet mignon steaks (6 oz each)
- 4 strips of thick-cut bacon
- 1 tablespoon butter or beef tallow
- Salt and pepper to taste
- 2 sprigs of fresh rosemary (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- Wrap a strip of bacon around the edge of each filet mignon and secure it with a toothpick.
- Season the steaks generously with salt and pepper.
- Heat butter or beef tallow in an oven-safe skillet over medium-high heat. Sear each filet for 2-3 minutes per side, until a golden crust forms.
- Transfer the skillet to the oven and cook for 5-7 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove from the oven, let the steaks rest for 5 minutes, and serve with fresh rosemary for garnish.
Bacon-wrapped filet mignon is a classic yet carnivore-friendly dish that will impress your guests with its rich flavor and tenderness. The crispy bacon complements the delicate filet, creating a dish that’s as delicious as it is beautiful. This recipe is sure to be a hit at your Thanksgiving feast, bringing a touch of elegance to your carnivore menu.
Carnivore Lamb Meatballs
These carnivore-friendly lamb meatballs are juicy, flavorful, and perfect for serving as appetizers or a main course. Made with minimal ingredients and packed with savory lamb flavor, these meatballs are simple to make yet delicious. They’re a great way to add variety to your carnivore Thanksgiving feast.
Recipe
Ingredients:
- 1 lb ground lamb
- 1/2 lb ground beef
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon beef tallow or butter
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ground lamb, ground beef, garlic powder, cumin, salt, and pepper. Mix until well combined.
- Roll the mixture into small meatballs, about 1 inch in diameter.
- Heat beef tallow or butter in an oven-safe skillet over medium heat. Brown the meatballs on all sides, about 5 minutes.
- Transfer the skillet to the oven and bake for 10-15 minutes, or until the meatballs are fully cooked through.
- Serve hot with your favorite carnivore-friendly dipping sauce or on their own.
These carnivore lamb meatballs are a tasty and versatile addition to your Thanksgiving table. Their juicy texture and rich flavor make them a standout dish, whether served as appetizers or part of the main course. They’re easy to prepare and packed with savory goodness, ensuring your guests will enjoy every bite.
Roasted Bone Marrow
Roasted bone marrow is a decadent, nutrient-rich dish that’s perfect for carnivore enthusiasts at Thanksgiving. The marrow melts into a buttery, flavorful spread that’s both delicious and luxurious. It’s a simple recipe that feels indulgent, making it a unique addition to your holiday menu.
Recipe
Ingredients:
- 6 beef marrow bones (cut lengthwise)
- Salt and pepper to taste
- 1 tablespoon garlic powder
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 450°F (230°C).
- Place the marrow bones on a baking sheet, cut side up.
- Season the bones generously with salt, pepper, and garlic powder.
- Roast in the oven for 15-20 minutes, until the marrow is soft and bubbly but not fully melted.
- Remove from the oven and let the bones cool slightly before serving. Garnish with fresh parsley if desired.
Roasted bone marrow is a rich, buttery dish that brings a touch of indulgence to your carnivore Thanksgiving table. Its melt-in-your-mouth texture and savory flavor make it a standout appetizer or side dish. Serve it with spoons for scooping or spread it on thin slices of meat for a luxurious treat your guests will love.
Note: More recipes are coming soon!
