3 Downsized turkey recipes perfect for an intimate Thanksgiving dinner
Preparing a huge Thanksgiving meal is the typical tradition — but what if you're only preparing a meal for two or three people? Cooking a 10-pound turkey can seem like a waste, even with leftovers (one can only eat so much turkey). Here are three ways to downsize your Thanksgiving turkey recipes.
When preparing Thanksgiving dinner for two — or just a few people — cooking a turkey breast delivers the same taste and tradition as a full-roasted turkey.
Additionally, a turkey breast will stay moister than a whole turkey because of the shorter cooking time. And just think, if you are only cooking a turkey breast, there's no waking up extra early to put the turkey in the oven.
Roasted herbed turkey breast recipe
1 (about 3 pound) bone-in turkey breast
2 garlic cloves, slivered
1/2 teaspoon dried rosemary or a sprig of fresh thyme
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon pepper
Salt to taste
Preheat the oven to 350 degrees F. Make a few small slits in the turkey breast. Slip garlic and fresh rosemary into the slits. Whisk together dried rosemary, honey, mustard, oil, lemon juice and pepper. Pour the mixture over the turkey and season the turkey with salt.
Arrange turkey in a roasting pan, meaty-side up. Roast 60 minutes or until a meat thermometer reads 165 degrees F, basting every 10 to 15 minutes with the honey mixture. Remove it from the oven and let it rest a few minutes before carving. Serve the turkey with your favorite side dishes.
Saute onion and celery in melted butter until tender, about 10 minutes. Mix in parsley, salt, poultry seasoning and pepper. Stir in bread cubes and eggs and set aside.
Preheat the oven to 325 degrees F. Lay the turkey breast on a cutting board, cut side up. Cut the turkey breast horizontally to make a pocket. Spread the meat open flat and pound to about one-quarter-inch thick with a meat mallet or rolling pin.
Season the turkey with salt and spread half the stuffing on top. Roll the turkey breast up, jelly-roll style. Lay the saved skin on top of the rolled breast (this will add flavor). Tie up the roll with butcher twine in three places and place it skin-side up on a roasting pan. Brush the turkey with melted butter and roast 1-1/2 hours or until a meat thermometer reads 185 degrees F. Remove the turkey from the pan when finished and reserve turkey drippings to make gravy.
To prepare the remaining stuffing, place it in an ovenproof dish and cover it with aluminum foil. Bake it in oven during the final 30 minutes of turkey cooking time.
To make gravy after the turkey is done, pour the turkey drippings into a two-cup measuring cup. Let it rest until fat rises to top. Take one tablespoon of fat from measuring cup and pour into a saucepan. Discard the remaining fat. Pour water into the roasting pan and stir to remove browned bits and then pour liquid into the saucepan. Over medium heat, whisk flour, salt and pepper into the saucepan and cook until gravy thickens. Serve with sliced turkey.
Slow cooker turkey breast recipe
5 slices of bacon
1 (3-5 pound) boneless turkey breast
1 tablespoon black pepper
2 cloves of garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried sage
1 (10.5 ounce) jar of turkey gravy or homemade turkey gravy
Saute bacon in a skillet until crispy. Drain, crumble and set aside.
Place turkey in a slow cooker and season with pepper. Top with bacon crumbles.
In a bowl, whisk together garlic, Worcestershire sauce, sage and gravy. Pour the mixture over the turkey and cook for 8 to 10 hours on low heat or 4 to 6 hours on high heat. About halfway through cooking, flip the turkey.
Transfer the turkey to a cutting board to slice. Serve with the juices from the slow cooker.