In southern climes, such as in Florida and southern California, Thanksgiving weekend, being four days long, is a good time for a cruise if not having guests at home. One challenge is preparing anything resembling a traditional Thanksgiving dinner while at anchor, or on a mooring, on a boat in the thirties of feet LOA, perhaps even larger. Our ovens aren’t large and typically we have only a two-burner stove with a grill outside. How do you fix the bird? We’ve done Cornish hens as a substitute, deli turkey breast heated up on the boat with hot gravy, and Boston Market (chicken) w/ fixin’s picked up that morning, but never a whole turkey. For many years a Thanksgiving weekend cruise was the highlight of our fall cruising, even if only to another harbor, but we’re home today. How about turkey day cruising for others? Happy Thanksgiving!
Last edited: