We need to be planning our Thanksgiving now ... we are, in fact, running about a week late. Whether you are cooking for others or visiting others who are cooking for you (I happen to be in that enviable position, as I passed the Cooking The Holiday Meals baton on to my adult children last year) here are some tips to help you save money and put money in your Big Fat Wallet over Thanksgiving.
Cooking for others?
The biggest expense of your Thanksgiving dinner will be the turkey, which will end up being 50-60% of your overall spending on the meal. Your tips for minimizing this expense:
- Buy a frozen turkey. Now. Because they are on sale and will continue to be on sale up to Thanksgiving. Start thawing it a few days before Thanksgiving, in your refrigerator. If your refrigerator won't accommodate a whole turkey (and whose can, really? Only those people on the TV commercials with either the big walk-in refrigerators or no lives so all they have is a lemon and a small bottle of sparkling water in it. If that's you, no offense, but that's not most of us!) then you can thaw it over several days in a cooler. It is very important to keep the cooler temperature at 38 degrees fahrenheit. I use a temperature probe with an alarm that I purchased at Walmart a million years ago that works great for cooking as well as cooling. If the temperature goes above 38 degrees the alarm sounds and then you add ice cubes to bring it back in line. If this method is good enough for Alton Brown, it's good enough for YOU.
- Don't overbuy - plan on 1 lb of turkey per person, 2 lbs per person if you want leftovers (and who doesn't want leftovers? Leftovers are the BEST PART of Thanksgiving, IMO). Don't wait until the last minute or you will find yourself forced into buying a 25 lb. turkey for a family of 4.
- If you have a small family, consider buying a turkey breast only. If you have a larger family who likes breast meat more than dark meat, consider buying two turkey breasts. You'll pay more per pound for it, but you will have far less waste. And you'll still have bones for soup.
- Go "Off the Grid" for Thanksgiving. Cook a chicken. Burgers. Soup. Pasta marinara. Thanksgiving doesn't HAVE to mean turkey. It just means having an attitude of gratitude.
If others are cooking for you:
You are a civilized human being living in a civilized society so manners dictate that you must bring something to the party. You can bring a spectacular and delicious side dish without breaking the bank, as follows:
Fresh Cranberry Orange Relish
- One bag of fresh cranberries
- One large or two small navel oranges
- Your sweetener of choice - white sugar, Sugar in the Raw, Splenda, Equal, a mix of sugar and sweetener, whatever floats your boat and will be acceptable around the Thanksgiving table for everybody
- One food processor or a very sharp knive and a lot of patience
- Grand Marnier if you are lucky enough to still have some sitting around the house and haven't consumed it all in an attempt to soothe yourself and your money woes. But don't go buy any if you don't have any ... the relish doesn't really need it.
Rinse cranberries - throw into food processor. Wash orange(s) (don't forget to remove that little sticky label), cut into 8ths. Throw into food processor. Run food processor until it's as chunky as you like it. Start adding a half cup of whatever you are using to sweeten and then add a little a time until it's as sweet as it needs to be. Actually a little less sweet, because it will continue to sweeten on standing. Put some Grand Marnier in if you have it. Put into a container with lid and let sit in fridge at least 2 hours, overnight if possible. You can freeze this for up to 2 months. This is a wonderful relish that I am always asked for (MOM! Bring THE RELISH!).
More Thanksgiving savings coming tomorrow!
