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Gobble, Gobble
I’m going back to basics this Thanksgiving. Instead of boning, brining, then stuffing and braising my turkey, I’m roasting the bird whole and keeping the sides simple. This is for my (and my family’s) sanity and to stick to a budget.
It’s easy during the holidays to spend hundreds of dollars preparing complicated recipes requiring ingredients you won’t use again. Here, a simple and delicious menu for eight for under $70, plus links to recipes and variations. Dessert is on your guests (their thanks for dinner).
Photo Credit: turtlemom4bacon
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The Menu
Mom’s Roast Turkey with Gravy
Sage Stuffing
Earthy Mashed Potatoes
Grilled Brussels Sprouts
Brandied Cranberries
Dessert... let your guests bring it!
Photo Credit: jenny downing
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The Turkey
Convention dictates 1/2 pound of meat per person, except on Thanksgiving when you want enough for happy gorging and leftovers. Butterball.com’s “Plan Perfect Portions” calculator will help with ordering. Get at least one-and-a-half pounds per head, or a 10- to 12-pounder for eight. Keep in mind that whole birds are cheaper than bone-in breasts, $1.49 versus $2.49 a pound, and that many supermarkets reward loyal shoppers with free turkeys during the holidays.
When you’re ready to cook, just know that breast meat needs to reach 165 degrees and dark meat 170-175.
Check out Bon Appétit, Epicurious and Saveur for additional information on every turkey-related topic, from choosing the right bird to trussing and carving.
Photo Credit: rkbcupcakes
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Recipe #1: Mom's Roast Turkey with Gravy
Simply Recipes, from home cook Elise Bauer, is one of my favorite food blogs. Bauer’s recipes are appealingly simple yet thoughtful, clearly written and frequently accompanied by photos and helpful hints. Case-in-point: her mother’s roast turkey with gravy, which she cooks breast-down. Bauer explains that by positioning the bird upside-down, the turkey will baste itself, drawing the succulent cooking juices into the breast meat.
Variations
- Simple Roast Turkey with Rich Turkey Gravy
- Salt-Roasted Turkey with Herbs and Shallot-Dijon Gravy
- Maple Glazed Turkey with Gravy
- Classic Roast Turkey with Herbed Stuffing and Old-Fashioned Gravy
Photo Credit: D'Arcy Norman
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Recipe #2: Sage Stuffing
My usual stuffing recipe includes two kinds of bread, dried fruit, nuts, sausage, onions, celery and fresh herbs. In an attempt to simplify, I’ve chosen this savory (and mostly) meat-free dressing from Epicurious. It’s got a more straightforward flavor profile and fewer ingredients but gets a decadent edge from eggs, cream, a few chicken livers and lots of fresh sage. As a bonus, it can be assembled two days ahead of time.
Variations
Photo Credit: Maggie Hoffman
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Recipe #3: Earthy Mashed Potatoes
My potato preference for Thanksgiving is a classic mash with lots of butter, sea salt and cracked pepper. Epicurious’s Earthy Mashed Potatoes are not only easy to prep, they’re the perfect creamy cushion for all of the food on my plate. Think of them as the base and adjust as you like. Try brown butter, mascarpone cheese, crème fraîche or, if you prefer, thinly sliced and lightly fried shallots or crumbled blue cheese.
Variations
- Crème Fraiche and Chive Mashed Potatoes
- Garlic Mashed Potatoes
- Roasted Potatoes with Bacon, Cheese and Parsley
- Roasted Apples and Sweet Potatoes
Photo Credit: [177]
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Recipe #4: Grilled Brussels Sprouts
Food writers Amanda Hesser and Merrill Stubbs of Food52 choose two recipes in any number of categories to compete for inclusion in the cookbook they’ll produce at the end of one year. These grilled brussels sprouts won in their category, and it’s easy to see why. They are quick to make and delicious — crunchy, charred and bright with lemon zest.
Variations
Glazed Brussels Sprouts and Apples in Browned Butter and Cream
Braised Onions and Chestnuts
Skillet Greens with Crispy Shallots and Cider Gastrique
Cauliflower with Mustard-Lemon Butter
Swiss Chard and Sweet Potato Gratin
Photo Credit: uberculture
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Recipe #5: Brandied Cranberries
Elise Bauer’s Brandied Cranberries pack a pleasant boozy punch and require just four ingredients. If you don’t have brandy, try a splash of Cointreau, Grand Marnier, Cognac or even Calvados. All will work.
The recipe is truly fuss-free: Just pop everything in the oven to reduce. You can turn your attention to the rest of dinner or sneak a well-deserved nip of brandy. To keep this alcohol-free, replace the liquor with orange juice.
Variations
Photo Credit: Half Chinese
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The Grand Total
Turkey, 12 pounds, $1.49/lb: $17.88
Orange, 1: $1
Lemon, 1: $1
Onions, 3 lb. bag: $1.49
Celery, 1 bunch, $1.49
Carrots, 1 bunch: $1.50
Italian parsley: $0.79
Fresh thyme: $2.49
Fresh sage: $2.49
Cranberries, 12-ounce bag: $2.50
Yukon gold potatoes, 5-pounds: $3.99
Brussels sprouts, 3 9-ounce containers, $2.99 each
Whole milk, 1 quart, $1.19
Butter, 1 pound unsalted: $2.50
Eggs, 1 dozen: $2.19
Heavy Cream: $1.49
Granular sugar, 32-ounces: $2.19
Cornstarch, 16-ounce: 99 cents
Hodgson Mill cornbread mix, 2 boxes: 99 cents each
Onion powder, 3.75-ounce: 99 cents
Garlic powder, 2.5-ounces: 99 cents
Celery salt, 4-ounces: 99 cents
La Brea artisan loaf: $2.99
Chicken livers: 99 cents
Chicken broth, 32-ounces: $2
Total: $68.98
Price Source: ShopRite
Photo Credit: Dan4th
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