Click the slideshow above for our favorite Thanksgiving recipes for two:
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Slow-Roasted Herbed Turkey Breast
Your turkey should get rubbed with an herb paste ahead of time, so the salt and seasonings can work into the meat. I use a full complement of herbs, such as sage, rosemary, and thyme, but you could certainly create your own combinations based on what’s growing on the windowsill or sitting in your refrigerator.
When a whole bird is just too much--time and effort, as well as size--there is a quicker, simpler way: what's known in French cuisine as a roulade. Using a boneless turkey breast, butterflied and flattened, you can serve a beautiful spiral of juicy meat.
Here's a versatile and reliable recipe that uses just three ingredients to make a smooth and flavorful gravy. You can follow the recipe as written, but don't be afraid to be creative and add your own twist.
If you're a crazy, turkey-salivating cook like we are, a 22-pound bird will go in the oven regardless of the number of mouths the turkey will feed, even if that number is only two. But for the more rational Thanksgiving cooks, the scale has to be wound down a whole bunch. The best, and easiest, way to prepare a turkey dinner without being buried in a pile of leftovers, or being tied to the kitchen all day, is to tackle a bone-in turkey breast.
Just like its smaller chicken cousin, turkey can be bought in parts and roasted as a smaller-scale dinner. Ina Garten -- also known as The Barefoot Contessa -- offers an easy Herb-Roasted Turkey Breast recipe that will make that small piece of bird into a classic meal. Just make a quick paste, rub it on, and roast the slab for a few hours.
It's so cheap and easy that there's no reason not to enjoy the delicious perks of Thanksgiving. And when all is said and done, you'll even have a bone for a quick pot of stock.