I can think of four trillion other things I want to eat on Thanksgiving Day than turkey.

I’m not throwing feathers at those who love turkey, refuse to change their turkey tradition or think their turkey is the most moist turkey in turkey history, but maybe, just maybe, there’s something better out there.

Why try to make boring conversation with your Great Aunt Roberta over a snooze-fest turkey…when you could be talking about Pilaroc Meats and how awesome your Heritage pork tenderloin or full-size brisket looks, smells and tastes. “Wow, Crazy Uncle Denny, did you know meat could taste like this?”

Below are some meat ideas to pick up this weekend or early next week and enjoy instead of/or with your turkey for Thanksgiving dinner.

All of these are IN STOCK at Pilaroc Farms Marketplace.

Photos in order of meat below.

1. Rack of Lamb - Wow your guests with those fancy Frenched bone tips sticking out. Don’t be afraid to cook lamb. 125-130 degrees. Rest for 3 mins.

2. Heritage Pork Loin - you know how to not have dry pork loin? 1. Cook it 140 degrees, pull it off heat and let it rest to 145 degrees. 2. Buy it from Pilaroc Farms.

With apples, leeks, sage, mint, parsley and more

you have yourself an exceptional Turkey replacement.

3. Leg of Lamb - *This would be my choice for Thanksgiving or Christmas dinner.* Hands down. Waaay better than ham. And certainly better than turkey.

Cook to a medium rare or even a medium.

Chimichurri sauce, mint sauce or my favorite, a butter-herbed crust which will make its own gravy. A REAL SHOW STOPPER.

4. Brisket - Braise it. Smoke it. Can’t go wrong. If smoked, put together an awesome platter of coleslaw, sweet and dill pickles, potato salad and maybe some home-made fermented red onions. 🤤

5. And lastly, if you want quick and simple… our dry-aged thick-cut ribeyes or porterhouses can please everyone.

Come see us this weekend or we also are open Monday, Tuesday or Wednesday next week just for Thanksgiving.

*Not my photos. I’m more about eating, not presentation.