Thanksgiving at the Campground

Some families have done it for years: skip the crowded kitchen and spend Thanksgiving around a campfire. No dishes for 20, no TV blaring, just a good meal outside and a long walk in the woods. It takes a little planning, especially in late November, but it's a holiday people remember.

01Step 1: Find a campground that's open

Late November is off-season in much of the country. Many campgrounds close in fall, and some that stay open shut off the water.

• Book early. Popular open campgrounds in warmer areas fill up for the holiday weekend.
• Check what's open: water, bathrooms, showers, electric hookups. Many winterized campgrounds offer "dry" sites only.
• State parks often keep some loops open year-round. Check your state's park website.
• Recreation.gov lists federal campgrounds and their seasons. See Recreation.gov booking tips.
• RV parks and private campgrounds are more likely to be open with full hookups.

02Step 2: Plan the menu for camp

You don't need a 20-pound turkey. Pick a menu that works with your setup.

The easy route

• Cook the turkey (or a turkey breast) at home, carve it, and bring it cold. Reheat it in foil on the grill or in a Dutch oven.
• Make the sides ahead: stuffing, mashed potatoes, cranberry sauce. Reheat at camp.
• Bring a store-bought pie.

The camp-cooked route

• Turkey breast or legs in a Dutch oven with coals on top and bottom.
• Stuffing in a foil pan on the grill.
• Sweet potatoes wrapped in foil in the coals.
• Green beans sautéed on the camp stove.
• Dutch oven cobbler or pie for dessert.

A word on turkey fryers

Fried turkey is popular, and it's also a leading cause of holiday fires. If you fry, follow the fryer's instructions exactly, use it on flat, bare ground far from tents, RVs, awnings and trees, thaw and dry the turkey completely first, and never leave it unattended. Keep a fire extinguisher nearby. Never use a fryer under an awning or inside anything.

03Step 3: Keep food safe

Cold weather helps, but don't count on it.

• Keep cold food at 40°F or below in a good cooler with plenty of ice.
• Use a food thermometer. Turkey should reach 165°F.
• Don't leave food out more than two hours.
• Store food securely away from animals overnight.

04Step 4: Stay warm

Late-November nights can drop well below freezing in much of the country.

• Sleeping bags and pads rated for the cold. See sleeping bag temperature ratings.
• Layers, hats and warm socks.
• Safe heat: never use a fuel-burning heater inside a tent unless it's specifically made for that, and always ventilate. See tent heaters: what's safe.
• RVs: check your propane and know how to protect your water lines. See winterizing a camper.

05Step 5: Make it a tradition

• A morning hike before dinner.
• A "thankful" round at the campfire.
• Games and cards for long evenings; it gets dark early in late November.
• Bring the dog. See camping with dogs.

06Check the weather

Late-fall storms come fast. Have a backup plan if a cold front or snow moves in, and don't be afraid to go home early.

For more ideas, see 10 easy fall campfire recipes.

Photo: Dutch oven with coals above and below by AntiCompositeNumber, CC BY-SA 4.0.