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In which I answer a leftover question from last week's Free Range Chat.
Is it realistic to think about cooking a Thanksgiving turkey for one? Obviously, I’m okay with leftovers, but do turkeys come small enough? I ’ve been wanting to try it for a couple years but always put it off.
Put it off no longer. If you know where to look, you can buy whole turkeys that weigh as little as six pounds. Springfield Farm in Sparks, Md. (Baltimore County), has several right now. They are pasture-raised heritage Narragansetts and cost $9 a pound.
“We typically sell out, but we do have a few left,” Valerie Lafferty, a co-owner of the farm, told me yesterday.
Six pounds is about the smallest turkey you’ll find, she said. Those will be hens, which typically weigh eight to 10 pounds.
“It’s like a big chicken,” Lafferty said. And “it’s definitely not meant for a crowd.”
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A possible drawback to such a small bird is that there’s not a lot of breast meat. Lafferty said that’s why some people order one of her small turkeys along with a turkey breast to roast on the side.
The deadline for ordering is approaching; you'll find an order form here. There are four pickup locations, all in Maryland.
A heritage bird might not be your only option; Butterball’s smallest bird is the Li’l Butterball, available fresh or frozen and also weighing as little as six pounds. You should be able to find those — and possibly other brands of smaller birds — in well-stocked supermarkets.
If you can step up to an eight-pounder, those will be easier to score. Check out our handy guide to finding and ordering local turkeys, where you'll see several options in the eight-to-10-pound range. (And be sure to scroll through our Thanksgiving Central page for holiday menu ideas, how-to videos and more.)
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I'm impressed by anyone who is game to tackle a turkey for one, but I must point out the obvious: A turkey breast seems more manageable. And we have plenty of great turkey breast recipes in our Recipe Finder. Yes, turkey breasts can get pretty big, but you can find small ones, which are less complicated to roast than a whole turkey — not that roasting a whole turkey is particularly complicated. Of course, if you're a dark-meat fan, the breast is not the way to go.
As for those inevitable leftovers, Recipe Finder is also your source for post-Thanksgiving turkey applications. Here are just a few: Turkey Stroganoff on Toast; Turkey Tetrazzini With Butternut Squash Sauce; Chopped Turkey Club Salad With Basil Balsamic Dressing; Curried Couscous With Turkey, Chickpeas and Golden Raisins; Fruity-Nutty Wild Rice and Turkey Salad; Turkey, Caramelized Onion and Apple Pizza.
Have other Thanksgiving questions? Then you won't want to miss today's Free Range chat, where the big feast is sure to be a major topic. Also on our plate: Tamar Haspel's story about shooting a deer for the holiday; reality-TV chef Vivian Howard's new cookbook, reviewed by Jane Black; and Spirits columnist M. Carrie Allan's look at the magic powders that can make drinks taste citrus-sour without your having to create a lemon peel twist or squeeze a lime.
The fun starts at noon sharp; we hope to see you there.
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