Roast or fry all the turkey. Turkey leftovers are mandatory so you make too darn much turkey every time. Then make stock from the carcass. Then make turkey soup and turkey over noodles for comfort food, along with turkey and turkey club sandwiches.
Dad used to cook two 18-22 pound turkeys every Thanksgiving; we’d have turkey for a couple of months! It was awesome!.
Cook the whole thing. Eat your favorite parts on the day of. Use leftovers for other dishes. As long as you have other leftovers you can have thanksgiving dinner every day for a few days. Then make turkey and noodles.
Brine the turkey ahead of time if roasting (idk if that’s okay for frying) You’ll never have a dry turkey again. I use Alton Browns brine and roasting method. The turkey comes out juicy and delicious without taking all day.
My husband just bought an 18 pound turkey just for the two of us But…I’ll put it in an electric roaster oven in the living room, the turkey will be rubbed with rosemary and the whole tiny house will smell simply amazing! I guess I’ll have lots of casseroles.
It used to be possible to get a grocery store meat counter to simple saw a huge frozen turkey in half the long way. Roast just one half now, cavity down. Re-wrap the other half, toss it in the freezer and roast later.
It worked wonderfully, reducing a 24# giant to a couple manageable 12# batches. And bigger bird’s meat is much easier to pick off the bones.
I thought about DIY now with my trusty Sawzall, but worry about bone chips and anything else that might go wrong.
@romellex I had actually commented about cutting a turkey in half but then I saw you said frozen and deleted my comment. If you follow the spatchcocking part of how to remove the spine, then you can just cut along the breast bone. No reciprocating saw needed.
I instinctively chose “deep fry the turkey,” but I might actually be doing a duck in my combi for Thanksgiving. I am perfectly okay with turkey leftovers, though, as long as it’s properly dry brined and roasted or fried.
After you pick the meat off the carcass, boil those bones (in the roasting pan to pick up the flavor of the drippings). Add things you like that would enhance the broth - onion especially, but it is up to you. Then use some of the broth to pour over the meat before you freeze it (keeps it moist). Freeze the rest of the broth also for great soup and gravy.
it’s only ever two of us when i cook and i still roast a whole turkey. for awhile i would just poach some turkey breasts & thighs, but a few years ago i decided i wanted to try roasting the whole bird myself. i got the smallest one i could, and between a couple rounds of actual dinner, plus eating it out of the fridge, a turkey pot pie, and a round of open face hot turkey sandwiches, there’s really nothing left. carcass and wings for turkey stock.
Break down the turkey into the 8 parts (leg, thigh, breast, wing) a properly thawed turkey can be refrozen for later. Only roast what you will eat in a couple days. There are only 2 of us and we will actually get 2 full turkeys with the seasonal sales making a 20# turkey about $6.00.
We have always just been two for Thanksgiving. We make filet mignon seared in Grandma Ou’s cast iron skillet and finished in the oven. Then two sides (usually a veggie and a starch) and a bread item. We rarely make it to dessert, but the pumpkin pie is there. Oh and we watch Chopped and drink hard cider with a drinking game I found on the internet many years ago.
@mike808 Yes, you’d season each bag with sage, rosemary, butter, thyme sprigs, and shalltos. After sous vide the turkey at different temps, depending on the meat, you put it to the oven to brown the skin for about 25 mins. Everything sous vide comes out great!