Thanksgiving Recipes on the Road

Working on the road this holiday season? Not to worry! You can still have the Thanksgiving recipes you’ve waited all year for.

We’ve put together recipes that make celebrating the holidays on the road, just like home. Before you start cooking, let’s make sure you have what you need on board. 

What You’ll Need 

With the right tools and a little prep, you can make great Thanksgiving recipes in the comfort of your truck. Here is a list of must-have gear to get you started: 

Cooking recipes in your truck is much different than in your kitchen at home.

For example, many appliances are not permitted in your truck due to safety concerns. Open flames are never permitted. Propane or butane cooking methods are not allowed on your truck, either. Stick to electric tools, like a toaster oven. Slow cooker, air fryer, or electric griddle, for safe, road-approved cooking. 

Get Cooking 

Ready to plan your holiday meal on the road? Here are a few Thanksgiving recipes that serve a smaller crowd and can be made with the tools you have on board your truck. Try one or try them all this holiday season.  

Roast Turkey for Two 

Serves 2

Cook Time 75 minutes 

Ingredients  

• 2 (2.5-pound) split turkey breast 

• 4 Tbsp. salted butter, softened to room temperature 

• 2 Tbsp. olive oil 

• 2 tsp. dried rosemary 

• 1 tsp. kosher salt 

• 1 tsp. coarsely ground black pepper 

Directions 

• Preheat your toaster oven to 400 degrees F. Pat the turkey breast dry with paper towels. 

• Gently separate the skin from the meat with your fingers, enough to insert butter. Spread 1 tablespoon of softened butter under the skin. 

• In a small bowl, combine the remaining softened butter, olive oil, dried rosemary, salt, and black pepper. Stir until smooth. 

• Next, spread the herb butter mixture over the top of the turkey breast, ensuring even coverage and a flavorful crust. 

• Place the turkey breast, skin-side up, in a roasting pan in the toaster oven. 

• Roast for about 45–50 minutes, or until an instant-read thermometer in the thickest part reads 165 degrees F. (If skin browns too quickly, loosely tent with foil.) 

• Finally, remove the turkey from the oven and loosely tent with foil. Let it rest for at least 15 minutes so the juices are redistributed. Then slice across the grain and serve. 

Streusel Sweet Potatoes 

Serves 2

Cook Time 45 minutes 

Ingredients 

• 2 sweet potatoes, halved 

• Olive oil 

• ¼ cup flour 

• ¼ cup pecans 

• 4 Tbsp. butter, cubed 

• ¼ cup brown sugar 

• ½ tsp. salt 

• 1 tsp. cinnamon 

• ½ tsp. nutmeg 

Directions 

• Preheat your toaster oven to 400°F, slice the potatoes in half lengthwise, rub all over lightly with oil, and place them on a sheet pan with the orange flesh facing the pan. Bake until tender, for about 30 to 35 minutes. 

• Next, stir together the pecans, oats, brown sugar, flour, cinnamon, and salt. Add the butter and, using clean hands (or a fork), work the butter into the oat mixture until it forms into small clumps. 

• Carefully flip the sweet potatoes over and season with cinnamon and nutmeg. Using a fork, gently mash the flesh. Then, sprinkle the crumble topping evenly over the sweet potatoes. 

• Finish baking at 375°F until the streusel is lightly browned and crispy, about 15 minutes more. Let the sweet potatoes cool slightly, then dig in! 

Mashed Potatoes 

Serves 2

Cook Time 30 minutes 

Ingredients 

• 4 medium Yukon Gold potatoes -quartered and unpeeled 

• 1 cup milk 

• 1 cup heavy cream 

• 4 cloves garlic -peeled and smashed 

• ½ tsp. ground coriander 

• 2 Tbsp. salted butter 

• 2 Tbsp. olive oil 

• 2 Tbsp. stone ground mustard 

• 1 tsp. kosher salt 

• pinch coarsely ground black pepper 

Directions 

• Start by cutting the potatoes into quarters and place them in a small saucepan. Add the milk, cream, garlic, and coriander and stir. Next, add a little extra milk or cream if the potatoes are not almost completely covered by the liquid. 

• Cook on medium-high heat for 15-20 minutes or until potatoes are tender and the tip of a knife easily goes through. 

• When the potatoes are tender, put a bowl on the counter and a colander inside that bowl. Pour the potatoes through the colander, and the cream will collect in the bowl. 

• Next, put the potatoes back into the pot and mash them with either a potato masher or an immersion blender. Next, take some of the garlic-infused cream and fold it back into the potatoes until smooth and creamy.  

• Fold in the butter, olive oil, and the stone-ground mustard. 

• Season with salt and pepper and serve. 

Pumpkin Pie for Just You 

Serves 1

Cook Time 50 minutes 

Ingredients 

Crust 

• ¼ cup graham cracker crumbs 

• 1 tsp. granulated sugar 

• 1 Tbsp. salted butter, melted 

For the Filling 

• 3 Tbsp. granulated sugar 

• ⅛ tsp. salt 

• ½ tsp. ground cinnamon 

• ⅛ tsp. ground ginger 

• ⅛ tsp. ground cloves 

• 1 large egg 

• ¼ cup canned 100% pure pumpkin 

• ¼ cup evaporated milk, heavy cream, or whole milk 

• whipped cream, optional for topping 

Directions  

Assemble the Crust 

• Start by preheating your toaster oven to 350°F. 

• In a small bowl, mix graham cracker crumbs and sugar. Next, add melted butter and stir until combined. Press into the bottom of a greased 10-ounce ramekin using the back of a spoon. 

• Bake the crust for 8 minutes. Remove and let cool. 

Make the Filling 

• In a small bowl, stir together sugar, salt, cinnamon, ginger, and cloves. 

• In another bowl, beat the egg, then mix in pumpkin purée and the sugar-spice mixture. Stir in milk until smooth. 

• Next, pour filling into the cooled crust. 

• Bake for 40 minutes, or until a knife inserted near the center comes out clean. 

• Cool on a wire rack. Top with whipped cream if desired to finish. 

Make Ahead: Prepare the filling up to 3 days in advance and refrigerate until ready to bake. 

Thanksgiving Mini Pecan Pie 

Serves 2

Cook Time 45 minutes 

Ingredients 

Crust 

• 2 ½ Tbsp. salted butter, softened 

• 2 Tbsp. sugar 

• ¼ cup all-purpose flour 
• 1 Tbsp. cornstarch 

• ⅛ tsp. salt 

For the Filling 

• ¼ cup corn syrup 

• 1 large egg 

• ¼ cup sugar 

• ⅛ tsp. salt 

• 1 Tbsp. salted butter, melted 

• ½ tsp. vanilla extract 

• ⅓ cup pecan halves 

Directions 

Assemble the Crust 

• Preheat your toaster oven to 350 degrees F. 

• In a mixing bowl, combine the softened butter and sugar until smooth. 

• Add the flour, cornstarch, and salt; mix until dough forms. 

• Finally, press the dough into the bottom of a lightly buttered 5×5-inch baking dish. 

• Bake for 12–15 minutes, until golden. Set aside to cool. 

Make the Filling 

• In a bowl, stir together the corn syrup, egg, sugar, salt, melted butter, vanilla, and chopped pecans. 

• Next, pour the filling over the cooled crust and spread evenly. 

• Bake for 30 minutes. 

• Finally, cool on a wire rack for 2 hours before serving. 

Make Thanksgiving Easy

Cooking a great holiday meal on the road doesn’t have to be hard. These recipes make celebrating Thanksgiving feel just like home. Find these and more in our Meals in Motion Cookbook today.