Note: A version of this story originally was published Nov. 19, 2022. It has been updated for style, and to update a cost estimate.
Sometimes at the holidays, including Thanksgiving, people have to make sacrifices.
That can include getting together with family and friends either in the days before or after a holiday, if at all, depending on where a person lives. It can also mean families may have to split their gatherings, with a portion going to see one's in-laws, while the other half have their own holiday gathering.
Then again, some people are alone for the holidays, but still want to celebrate.
So, if planning a get together by yourself, with just a couple family members or even a few friends, there still is a way to do it. Keep it simple.
Minimal sides make a more economical Thanksgiving
When it comes to main Thanksgiving meal, focus on the main protein and just a couple other vegetables, where at least one is starchy and do not skip out on cranberry sauce or dessert.
A menu possibility is a roasted bone-in turkey breast; sautéed green beans with bacon, shallot and mustard; crispy roasted smashed potatoes; canned whole cranberry sauce; and pumpkin pie brownies in a recipe from Delish. This presumes a gathering of four people.
Alternate and slightly cheaper protein options are either a turkey tenderloin or bone-in, skin-on chicken thighs. The cranberry sauce can be doctored with suggested additions of orange zest and a squeeze of juice or other warm spices like ginger.
Vegetarians or vegans could have shepherd's pie using lentils and mushrooms as the main filling. With this, skip out on the roasted potatoes, and the bacon in the green beans.
Another positive about keeping Thanksgiving simple with minimal side dishes is it can keep costs relatively low, roughly $125, compared to blowouts of a whole Turkey with every side imaginable, pushing meal costs into the range of $300 or more.
This menu presumes a person already has pantry and refrigerator staples of salt, pepper, butter, oil and vinegar.
Prices drop depending on the protein of choice, such as the chicken thighs or turkey tenderloin, roughly $110-$115, respectively. A person also could get just enough bacon slices for the green beans from a butcher counter instead of a whole package.
Other cost-savings can come in the form of frozen green beans over fresh beans. Using frozen also eliminates an extra step for the green beans.
Two pounds of green beans will feed four. If fresh is used, trim and blanch in salted boiling water for about four minutes. Drain and chill under cool water or shock in an ice bath. If using frozen beans, allow them to defrost. Either way, pat the beans dry and set aside.
Cut up to six slices of thick-cut bacon into pieces and sauté over medium-low to medium heat. Remove and set aside when crispy. Remove excess fat to 1-2 tablespoons and then soften two sliced shallots in the remaining fat. Then stir in a couple of tablespoons of whole grain mustard, and the same of either white wine or apple cider vinegar. Add in additional bacon fat, to taste, if too sharp a vinegar taste. Add back in the green beans and bacon to warm through and cook a little longer, about three minutes. Season to taste with salt and pepper, if needed. Serve warm or at room temperature.
Crispy smashed potatoes
Parboil three pounds of small yellow potatoes in salted water. There should be just a little resistance in the center when pierced with sharp knife. Coat a baking sheet with two tablespoons of neutral oil (such as vegetable). Place drained potatoes on baking sheet and smash each one with the bottom of a glass or measuring cup. Drizzle with one more tablespoon oil and sprinkle with salt and pepper.
Roast at 425 degrees for 30 to 40 minutes. Check about halfway through to make sure nothing is burning. Sprinkle with a fresh minced herb after roasting, such as parsley, chive or rosemary.
Turkey
Make sure the turkey breast is completely defrosted at least a day early.
Pat breast dry with a paper towel. Season all over with 1 1/2 tablespoons kosher salt. Put in the refrigerator uncovered for two hours or up to 24 hours ahead to dry brine the meat and dry out the skin.
While the turkey breast is in the refrigerator, mince rosemary and combine it with 4 tablespoons of softened unsalted butter. After the turkey is removed from the refrigerator for roasting, smear the compound butter under the skin over the whole breast. Sprinkle the breast with 1 tablespoon ground black pepper. Put a ball of aluminum foil between the rib bones to stabilize the breast while it roasts. The general rule of thumb is 20 minutes per pound. This is if roasting at 350 degrees. If roasting in tandem with the potatoes, it may take 12 minutes per pound. Make sure the thickest part of the breast registers 165 degrees Fahrenheit before removing it from the oven.
If you must absolutely have dressing, I recommend a recipe from America's Test Kitchen that cooks both the breast and dressing in one pan. One also can doctor a box stuffing mix with fresh celery and onions cooked in butter.
If cooking turkey tenderloins, prepare based on package instructions. Tenderloins come pre-marinated or without. If without, marinate with oil, vinegar, salt pepper and rosemary for at least an hour prior to cooking.
If going the chicken thigh route, you can preheat a baking sheet at 425-450 degrees. Trim excess skin. Season thighs (get eight total, so two apiece for four people) with salt and pepper. Place skin side down on preheated baking tray and roast for 20 minutes. Check temperature and pull from the oven when it registers at least 165 degrees.
Don't forget about carry-over cooking. The temperature will rise inside the meat after it is pulled from the oven and rests for at least 10 minutes.
An alternate vegetable option
Cook three or four slices of bacon on medium-low heat and set aside. Remove most of the bacon grease except 1-2 tablespoons. Add in one diced red bell pepper, one diced onion, a couple diced ribs of celery and a couple diced carrots and sauté on medium heat until soft. Season with salt and pepper to taste. Then add a small head of green cabbage, shredded, until that also is soft. Check for seasoning and add more salt and pepper, if needed. Top with the now chopped bacon.