Skip the Turkey—These 4 Birds Make a More Delicious Centerpiece

Are you dreading yet another turkey dinner? Turkey may be the best-known and most traditional holiday entree, but according to a survey of 5,000 U.S. adults who celebrate Thanksgiving, 63 percent of Americans prefer side dishes over the turkey, up from 56 percent in 2024. There's no denying that turkey has issues. Often bland tasting, it takes up a ton of room in the refrigerator, can be challenging to prepare well, and, with smaller gatherings, often feels excessive. Dealing with turkey leftovers can also feel like a burden. 

The holidays are supposed to be a celebration, a time to enjoy friends and family, not about obligation or standing on tradition. So it may be time to try something new. Millennials and Gen Z are more adventurous eaters and more open to mixing up the menu and bringing non-traditional dishes to the Thanksgiving table. We consulted with experts to learn about alternative poultry options that you, your family, and guests may find more appealing. An added plus is that all the traditional sides pair as well with these other poultry as they do with turkey, from simple scalloped potatoes and green bean casserole to classic cranberry sauce.  

Festive Birds That Aren't Turkey

What are some other festive options for your holiday table? Skipping past the everyday chicken, there's quail, game hens, duck, and goose. While supermarkets are luring customers in with bargain prices on turkeys, other poultry options can be economical, especially when compared to holiday dishes like beef tenderloin, prime rib, rack of lamb, or crown pork roast. Shipping costs for less common poultry can be expensive, so rather than ordering online, check what your restaurant supply and local specialty markets offer, or whether they can place an order for you. 

Quail

Quail are the smallest birds of the bunch, but that's part of what makes them so appealing. One or two quail is a serving, and they cook quickly. Brittney Miller, whose family has been in the quail business for 50 years, says quail is "An emotional food, it stirs memories. You don't hear people say that about chicken or turkey." Her recommendation is to purchase a semi-boneless quail, which only has bones in the wings and legs. She explains, "It's even better because you can stuff it. Some people like wild rice or get fancy with foie gras and truffles. It's delicate." 

Miller's recommendation for cooking quail for the holiday is to create the stuffing first, "An ounce to two ounces per quail, then ball it up and push it into the cavity and slit the leg bone, and slide the other leg into it, or truss it with thread to tie it together. I like to wrap it with a piece of bacon. Cook at 375 degrees Fahrenheit for 15 to 20 minutes."

Like chicken, the FDA recommends cooking quail to 165 degrees. Professional cooks might cook it a little less, says Miller. She suggests pricking it with a fork, and if the juices run clear, it's done.

Cornish Hens

Cornish hens are bigger than quail, and one or even half a Cornish hen can be a serving. They can also be stuffed, and they are easier to find in supermarkets than quail.

Cornish hens are really a smaller breed of chicken, not game birds, explains Miller. But they can be an elegant option for a holiday meal. Because they are smaller, they are safer to stuff than turkeys. For a festive entree, try our Cornish Hens With Cranberry Sage Stuffing and Gravy. 

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Duck 

Duck is a big step up in flavor from smaller birds. For a very fat bird, cookbook author and hunter Hank Shaw says to slow-roast, like in our Roast Duck 101 recipe. "The old school way is to serve them fully cooked, but you need a gravy," he says, adding that duck breast is best served medium rare. Duck farmer Joey Jurgielewicz says for a holiday meal, there are a couple of different ways to go. "For three to four people, a 6-pound duck gives you that traditional whole bird you can carve at the table." 

If you're feeding a larger crowd, he recommends serving duck legs, one or two per person. He emphasizes how easy they are to cook. Simply season with salt and pepper and roast them at 300 degrees for 2 1/2 hours, then broil them for 2 to 3 minutes, "and you'll have one of the tastiest meals ever," he asserts. Also, one of the easiest to prep and serve—no carving needed!

If you still don't feel like cooking duck, Jurgielewicz suggests ordering Peking duck from your local Chinese restaurant. His recommendation is to buy a whole roast duck and serve it with bao buns.

Goose

While turkey has mostly supplanted goose, even in England, historically goose was the popular centerpiece of feasts dating back to the Middle Ages; classics like A Christmas Carol popularized its association with Christmas. Feasting on geese became a tradition because the birds were fattened on grains in the fall and were ready for harvest around the end of the year. A 12-pound roast goose will serve about six people. Keep in mind that, like duck, it will render a lot of fat when roasted, so be prepared to save that fat for cooking potatoes.

And Consider Wild Game

The most economical option for the holiday table may be to get wild game from a friend who hunts. According to Hank Shaw, cookbook author and hunter, wild game is not suitable for a holiday meal unless it's plucked. But assuming it is plucked, he says you can host a cozy, intimate dinner with a couple of ducks or quail. He says he will be enjoying a wild duck for Thanksgiving, adding that it lends itself to the richness of the holidays. He explains that while game such as pheasants or quail won't be fat, ducks certainly can be.