Turkey for two?

Question

My hubby and I are spending our Thanksgiving at home together since it will be our first one. I don't want to cook a huge turkey to waste it. Any where that I can buy up a little sliced turkey or any ideas to replace turkey for this holiday. Thanks.

Answer 1

There are some good suggestions here...

If you want to stay in the "bird" family you can go with 2 Cornish Hens...salt and pepper the outside and oven roast at 350-375 with the bird stuffed with some rosemary and 1/2 a lemon...good alternative for 2.

Enjoy!!!

Answer 2

Oh turkey can be rather elegent, a rolled turky breast stuffed with dryed cran berry, walnuts apples and sausge, tied and roasted then sliced looks fab on a plate. Or just a roasted turkey breast is also an easy one to do. On our first thanksgiving together we went and helped serve at a shelter, that made it a very memerable event. Not romantic, but a good feeling none the less.

Answer 3

Turkey Breast if you're both with meat fans...

Otherwise, try getting two cornish game hens. You can stuff them and serve an whole bird up for you both.

Think of them and Minature Thanksgiving birds. They'll cook fast, and it'll be a traditional mini-Thanksgiving you'll both remember.

Answer 4

Yes, go with a turkey breast. Just the right size for 2 people. Being newlyweds, use this Thanksgiving to start some nice traditions of your own, too.

Answer 5

Unless you are set on turkey, you should try prime rib or lobster - decadent and more suited to a romantic dinner for 2. Don't forget the bubbly and chocolate covered strawberries.

If Turkey is the goal you can always purchase cutlets or 1/2 a breast for a pseudo t-day dinner.

Answer 6

This is suitable as it will serve four, which is two with leftovers.....

ROASTED TURKEY BREAST WITH CORN BREAD-SAGE STUFFING AND BRANDY GRAVY
The Thanksgiving turkey conundrum: How to keep the breast meat from drying out while the dark meat finishes cooking? By roasting a bone-in turkey breast by itself, we've eliminated the stress and cut the cooking time by several hours. What you get is perfectly moist, tender white meat with crisp, salty skin — all in under an hour. If you don't have time to make the gravy, skip it. This succulent bird doesn't need it.
For stuffing:
2 tablespoons unsalted butter
1 small red onion, finely chopped
2 stalks celery, finely chopped
1 garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 tablespoons finely chopped fresh sage
1/2 cup chicken stock
4 cups stale corn bread, crumbled into large pieces
2 large eggs, beaten
For turkey:
One 3 1/2- to 4-pound bone-in turkey breast, halved at the breast bone (see Tips, below)
1 1/2 tablespoons olive oil

For gravy:
One 1 1/2-ounce container veal or chicken demi-glace
1 tablespoon brandy
1 tablespoon unsalted butter
1/2 cup heavy cream





Make stuffing:
Preheat oven to 425°F and grease 9- by 13-inch roasting pan.
In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.

Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.

Make turkey:
Rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper, and rub all over with olive oil.

Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching. Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 170°F and juices run clear when pierced with fork, 45 to 55 minutes.

Make gravy while turkey is roasting:
In small saucepan over moderately high heat, combine demi-glace, 1/2 cup water, and brandy. Bring to boil, stirring until smooth. Stir in butter, reduce heat, and simmer uncovered, stirring often, until gravy thickens, about 1 minute. Stir in cream and season with freshly ground pepper. Serve hot, over turkey and stuffing.

Tips:
• It's easiest and fastest to ask your butcher to split the turkey breast in half for you. But this can also be done at home: Use a heavy, sharp knife and don't be afraid to whack the breast at the wishbone several times until it comes apart. Slicing the skin down along the breastbone before you start cutting is also helpful.

• If your corn bread isn't stale, spread out slices on a baking pan in a 200°F oven until they feel dry and crumbly. (Depending upon how moist the loaf is, this can take anywhere from 20 minutes to an hour.) Then crumble up the slices. Any leftover stale bread — rolls, focaccia, even bagels — can be substituted for the corn bread.

• In the gravy, bourbon, whisky, wine, port, or vermouth can be used instead of brandy.


Makes 4 servings.

Answer 7

Get just a turkey breast...not real big, but enough fo leftovers.

There is turkey rolls and various turkey meats that are easy and small also.

Answer 8

You can just buy a turkey breast (grocery store) and it would be enough for 2-3 meals for you. Also check your yellow pages for a Honey Baked Ham store -- they have small hams & smoked turkeys. You can also bake a chicken.

Answer 9

at the meat market you can buy just the brest of the turkey

Answer 10

turkeys high these days but if you find out then let me know