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!

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.

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

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.

The skin should be crispy and brown.

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

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.

And later, the sandwiches!!