Go Back
5 from 1 vote
Thanksgiving for Two - Turkey Thighs & Cranberries

An easy, downsized Thanksgiving for 2020

Course: Main Course, main dish, Thanksgiving
Cuisine: American
Keyword: cranberries, thanksgiving, turkey
Servings: 2 people
Author: HelenFern
Turkey Thighs
  • 2 large Turkey thighs or a turkey breast
  • 2 teaspoons garlic salt
  • 1 teaspoon ground thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon lemon pepper
  • 1 Tablespoon butter, softened
  • 1/2 teaspoon sea salt
  • 1 14oz can whole cranberries
  • 1/2 teaspoon raspberry balsamic vinegar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 Tablespoon chopped walnuts
  1. Let's start with the turkey. Just two big turkey thighs will produce enough drippings for gravy and enough meat for two plus sandwiches later! Like lots of leftovers? Use four turkey thighs!

  2. In a small bowl, mix together the spices and rub the turkey on all sides. Let it sit, uncovered, in the refrigerator for about four hours or overnight.

  3. Make the cranberries the night before too. Simply mix everything together and refrigerate. Easy!

  4. Mix the garlic and sea salt with the butter and rub the skin gently with it. Place the thighs, skin side up, in a roasting pan and bake at 350° for about 1-1/2 hours.

  5. The skin should be crispy and brown.

  6. Let it sit for five minutes or so and carve the meat off the bone.

  7. Side dishes? We used stove top cornbread stuffing with some sautéd onions and pork sausage. Of course there were mashed potatoes and gravy from the pan drippings. Add all the condiments you like and enjoy a downsized Thanksgiving meal.

  8. And later, the sandwiches!!

Recipe Notes

© Copyright 2020 The Lazy Gastronome